Broiled Marinated Vegetables
Yield
4 servingsPrep
130 minCook
10 minReady
140 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
winter squash
mixed baby, split lengthwise |
|
| 4 | each |
baby eggplant
japanese, sliced into thirds lengthwise |
* |
| ¼ | cup |
olive oil
|
|
| 1 | cup |
soy sauce, light
|
|
| 1 | cup |
lime juice
|
|
| 2 | tablespoons |
ginger
fresh, minced |
|
| 6 | cloves |
garlic
minced |
|
| 2 | tablespoons |
cumin seeds
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
winter squash
mixed baby, split lengthwise |
|
| 4 | each |
baby eggplant
japanese, sliced into thirds lengthwise |
* |
| 59 | ml |
olive oil
|
|
| 237 | ml |
soy sauce, light
|
|
| 237 | ml |
lime juice
|
|
| 3E+1 | ml |
ginger
fresh, minced |
|
| 6 | cloves |
garlic
minced |
|
| 3E+1 | ml |
cumin seeds
ground |
|
Directions
Mix it all together and marinate the vegetables for 1 to 2 hours.
Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes.
Scoop out of the dish and serve.
