Grilled Summer Vegetables With Herb Dressing |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Grilled Vegetables tossed in a balsamic herb dressing, great backyard bbq fare. Serve this with a nice chilled Sauvignon Blanc, it will work nicely with the herbs and veggies. Ingredients:
1 each red, yellow and green bell peppers, cored and cut into quarters |
2 zucchini, trimmed and cut length-wise into 1/4 inch slices |
2 yellow crookneck or yellow zucchini, trimmed and cut length-wise into 1/4 inch slices |
12 mushrooms, cleaned with stems removed |
1 eggplant, sliced across into 1/2 inch rounds |
1 large red onion, sliced into 4 even rounds |
extra virgin olive oil, to coat |
for the dressing |
2 tablespoons white balsamic or white wine vinegar |
1/2 teaspoon dijon mustard |
1 clove garlic, minced |
1 tablespoon minced fresh oregano |
1 tablespoon minced fresh thyme |
1/2 teaspoon minced fresh rosemary |
1/2 teaspoon minced fresh tarragon |
1/2 cup extra virgin olive oil |
salt and pepper, to taste |
*no worries if you don't have all the fresh herbs, use what you have on hand. |
Directions:
1. In a large bowl, toss the peppers, squashes and mushrooms together with enough oil to coat. add a good pinch of salt and pepper. Brush the eggplant and onions with oil; season lightly with salt and pepper, set the vegetables aside.
2. In the work bowl of a food processor, combine all the dressing ingredients, except the olive oil. Turn on the processor; slowly pour the oil into the work tube, run the machine until the ingredients are well incorporated and emulsified. Taste and season with salt and pepper; divide the dressing between two bowls. (You could also do this in a blender).
3. heat the barbecue to medium high. working in batches, if necessary, place the vegetables on the grill; grill until tender and lightly charred, basting occasionally with the dressing. Remove the cooked vegetables to a serving platter; drizzle with remaining dressing. Season to tasted with salt and pepper. Serve warm or at room temperature.
4. Per Serving: 277 Calories (71.4% from fat); 23g Fat (3g Sat, 17g Mono, 2g Poly); 4g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 192mg Sodium.
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