Grilled Baby Vegetables (Rachael Ray) |
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Prep Time: 8 Minutes Cook Time: 5 Minutes |
Ready In: 13 Minutes Servings: 2 |
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Ingredients:
6 baby zucchini, halved lengthwise, 1/2 pound |
2 to 3 baby eggplants, thinly sliced lengthwise, 1/2 pound |
12 baby portobello mushrooms, criminis |
1/2 lemon, juiced |
2 rounded 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 clove garlic, crushed |
3 tablespoons extra-virgin olive oil |
Directions:
1. Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter.
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