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Grilled Mexicali Vegetables
Grilled Mexicali Vegetables Eileen Goltz | Pareve

makes 4 servings

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


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