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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 2 |
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Ingredients:
1/2 lb baby zucchini, halved lengthwise |
2 -3 baby eggplants, thinly sliced lengthwise, 1/2 pound |
12 baby portabella mushrooms, criminis |
1/2 lemon, juice of |
2 teaspoons dijon mustard |
2 teaspoons grill seasoning, 2/3 palm full (recommended ( montreal steak seasoning blend by mccormick) |
1 tablespoon worcestershire sauce, eyeball it |
1 large garlic clove, crushed |
3 tablespoons extra virgin olive oil |
Directions:
1. Preheat a grill pan, indoor or outdoor grill to medium high-high heat.
2. Place the vegetables in a large plastic food storage bag.
3. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork.
4. Pour dressing into the food storage bag and seal bag.
5. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender.
6. Arrange on a small platter.
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