Grilled Mexicali Vegetables (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 red bell pepper cut in strips 1 green bell pepper, cut into strips 2 cups corn cut from the cob 1 sliced onion 1 tablespoons chopped parsley 8 halved cherry tomatoes 1 tablespoon dried parsley 1/4 teaspoon chili powder 1/2 teaspoon salt 2 teaspoons margarine 1/2 teaspoon lemon pepper

Instructions

Preheat the grill to hot. Combine everything except the butter in a bowl. Place the vegetables in 2 pieces of foil, measuring 12 x 12 inches. Dot with margarineand bring the ends of the foil together, twisting to seal the packets. Grill the packets for 15 to 20 minutes or until the vegetables are tender. Serves 4

Serving Size

makes 4 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .