Grilled Veggies A La Manda Recipe

Name: Grilled Veggies A La Manda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet red peppers; 3 small zucchini or 3 small yellow squash (or a combo); 1 large eggplant; ⅔ cup white wine vinegar; ½ cup soy sauce; 1 tablespoon minced ginger; 1 tablespoon olive oil; 1 tablespoon sesame oil; ¼ teaspoon black pepper; 2 cloves garlic, minced; 2 teaspoons hot pepper sauce (optional)

Servings: persons

2 large sweet red peppers
3 small zucchini or 3 small yellow squash (or a combo)
1 large eggplant
⅔ cup white wine vinegar
½ cup soy sauce
1 tablespoon minced ginger
1 tablespoon olive oil
1 tablespoon sesame oil
¼ teaspoon black pepper
2 cloves garlic, minced
2 teaspoons hot pepper sauce (optional)

1
Seed peppers; cut into quarters.
2
Cut zucchini lengthwise in half.
3
Slice eggplant into 1/4-inch thick rounds.
4
In large baking dish, combine marinade ingredients.
5
Place vegetables in mixture and toss well to coat.
6
Refrigerate for 2-24 hours, turning occasionally.
7
Grill vegetables 5-6 inches above coals for 4-5 minutes, turning once and brushing with marinade occasionally.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large sweet red peppers, 3 small zucchini or 3 small yellow squash (or a combo), 1 large eggplant, ⅔ cup white wine vinegar, and more.

Yes, Grilled Veggies A La Manda falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Veggies A La Manda

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