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Recipe to Print-Grilled Spicy Vegetables and Potatoes - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Grilled Spicy Vegetables and Potatoes - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 6 Inactive Prep Time: 0.00 Minutes Original Num Servings: 6 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.58 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: Mix spices together and set aside. Slice red potatoes, zucchini, yellow squash, and eggplant about 1/4-inch thick. Brush cut edges lightly with olive oil and sprinkle with spices. Lightly salt the potatoes. Heat barbecue. Place vegetables on the grill when it stops flaming. Turn once during cooking: squash cooks quickly, about 5 minutes; eggplant takes 1 to 2 minutes longer; potatoes take about 10 minutes. The cooking times are a little shorter if the veggies are directly over the coals instead of around the edges.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00