1/4 cup (60 ml) lime juice

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) honey

2 cloves garlic, finely chopped

Grated zest of 1 lime

1 teaspoon (5 ml) hot pepper sauce or to taste

In a glass baking dish or large freezer bag, combine all the marinade ingredients. Add the chicken, eggplant and bell peppers. Coat well. Cover the dish or seal the bag. Refrigerate for 6 hours or overnight.

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