Lunch: Ginger Marinated Roasted Vegetables

Ingredients

3 tablespoons fresh ginger, chopped
2 tablespoons chopped garlic
4 tablespoons Irvine Spices Supreme Salad and Pasta Mix Seasoning
Salt
Pepper
2 cups olive oil, approximately
4 red bell peppers
4 zucchini
3 eggplant
3 yellow squash
4 red onions

Instructions

In a large bowl combine fresh ginger, garlic, pasta seasoning, salt, pepper and olive oil to make a marinade. Slice vegetables into 1/2-inch thick slices and add to marinade. Toss to coat well with marinade and let sit for 1 hour. Cook on a hot grill long enough so vegetables are grill marked and softened on the inside, about 6 to 10 minutes on each side. Individual types of vegetables may vary as to cooking time. Remove, arrange on platter and serve.

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