4 Serves
49 Mins
In a large mixing bowl, whisk together your marinade ingredients until well combined.
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Vitamin E
3 mg / 15 mgVitamin K
246 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
90 µg / 400 µgCalcium
122 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
904 mg / 4,700 mgSodium
612 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
8 g / 28 gSugar
11 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Prepare the vegetables by slicing the eggplant, zucchini, yellow squash, bell peppers, portobello mushrooms, green onions, and tomatoes into uniform pieces suitable for grilling.
Place the sliced vegetables into the bowl with the marinade, ensuring they are thoroughly coated, and let them sit at room temperature for 30 minutes.
Preheat your grill to medium-high heat. Place the marinated vegetables on the grill and cook for approximately 10 minutes, turning frequently to ensure even charring.
Remove the vegetables from the grill and season with salt and black pepper to taste.
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