Grilled Vegetables with Ginger-Lime Marinade

This marinade is great for vegetables. It would also be great on shrimp or scallops (it makes enough to coat about 2 pounds). If you can't find bottled ginger juice, grate 3 to 5 tablespoons of fresh ginger, and squeeze through a piece of cheesecloth to get out 2 tablespoons of juice. The amount of grated ginger you need will vary somewhat, depending on the freshness of the ginger.

  • 1 teaspoon grated lime zest
  • 3 tablespoons fresh lime juice
  • 2 tablespoons bottled ginger juice
  • 4 teaspoons olive oil
  • 2 teaspoons maple sugar or brown sugar
  • 1/2 teaspoon salt
  • 1 zucchini (about 8 ounces), cut into 1/2-inch chunks
  • 1 yellow squash (about 8 ounces) , cut into 1/2-inch chunks
  • 1 large red bell pepper, cut into 2-inch chunks
  • 1 large red onion, halved and cut into 1-inch wedges

1. In a large bowl, whisk together the lime zest, lime juice, ginger juice, oil, maple sugar, and salt.

2. Add the zucchini, yellow squash, pepper, and onion and toss gently to coat with the marinade. Let stand 30 minutes at room temperature.

3. Preheat the grill to medium. On eight 10-inch skewers, alternately thread the zucchini, yellow squash, pepper, and onion. Grill the vegetables until they are tender, turning as they color, about 10 minutes. Use any remaining marinade as a baste.

Nutritional Information
Per serving: 97 calories, 4.9g total fat (.7g saturated), 0mg cholesterol, 3g dietary fiber (.8g soluble), 13g carbohydrate, 2g protein, 297mg sodium.
Good source of: beta carotene, fiber, folate, potassium, thiamin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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