| | SOY GINGER VINAIGRETTE |
| 2 tablespoons | Vegetable oil |
| 1/2 teaspoon | Sesame oil |
| 1 tablespoons | Soy sauce |
| 1/2 tablespoon | Garlic |
| 1/2 tablespoon | Fresh ginger (or 1/2 teaspoon ground ginger) |
| 1 teaspoon | Kosher salt |
| | Freshly ground pepper |
| | VEGGIES (about 8 cups total) |
| 2 ribs celery, 1” pieces | On diagonal |
| 2 carrots, 1” pieces | On diagonal |
| 4 ounces | Fresh mushrooms, washed and trimmed, caps broken into pieces |
| 1/2 | Red onion, peeled, cut in 5 pieces |
| 1/2 | Red bell pepper, cut into 5 strips |
| 1/2 | Head broccoli, stems peeled and cut into rounds, tops cut into florets |
| 1/4 | Head red cabbage, cut in small wedges |
Preheat grill. Whisk vinaigrette ingredients in a large bowl.
Wash and drain vegetables before slicing. Add vegetables to vinaigrette as sliced, tossing to coat. (Stop here if prepping in advance.)
Tear two foil sheets about 11x18. Divide vegetables between the sheets; fold to create packets and seal tightly. Place on grill rack for 20 – 25 minutes til vegetables are cooked but still tender crisp and colorful. Carefully open packets and serve immediately.
NUTRITION ESTIMATE Per Cup: 120Cal; 3g Protein; 6g Tot Fat; 1g Sat Fat; 15g Carb; 4g Fiber; 492mg Sodium; 0mg Cholesterol;