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Ingredients

• 3 tablespoons  canola oil
• 1   serrano chile, seeded and chopped (2 teaspoons)
• 2   cloves garlic, minced (2 teaspoons)
• 1 teaspoon  minced fresh ginger
• 1   medium Vidalia onion, sliced (1 1/2 cups)
• 1   medium red bell pepper, sliced (1 1/2 cups)
• 1   medium eggplant, sliced lengthwise (3/4 pound)
• 1   medium yellow squash, sliced lengthwise (1/2 pound)
• 3   medium portobello mushroom caps, gills removed (1/2 pound)
• 1/4 cup  coarsely chopped fresh parsley
• 2 tablespoons  lime juice

Description

This Is A Great Recipe To Make Ahead When There's Extra Room On The Grill. Try Arranging Vegetables In Rows On A Platter, Tapas Style

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