Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: to prepare rub, combine parsley, rosemary, garlic powder, kosher salt, sage, thyme and pepper together in a bowl. rub can keep in an airtight container for 6 months. to prepare vegetables, pour olive oil in a large zip-lock bag or marinating dish. add vegetables and seal bag, massaging and turning bag. open bag and sprinkle 1 tablespoon of the rub mixture onto the vegetables in the bag. prepare grill. place vegetables in a grill basket and place on grill. cover and grill for 8 to 15 minutes, turning a few times. remove vegetables to a platter or serving dish.

Target recipe: cut zucchini and eggplant lengthwise into 1/2 inch thick pieces. core, seed and quarter the peppers. slice endives in half lengthwise. place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil. sprinkle with salt to taste and toss all to combine. combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine. grill or broil vegetables, turning them once until they are lightly browned on both sides. transfer vegetables to a serving platter, spoon the salsa verde over them and serve.