Grilled Vegetables with Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Yale students hone their knife skills chopping and slicing vegetables for this recipe. Served with rice, it is a satisfying meatless entrée. To quarter a pepper: Use a knife to slice pepper in half, and pull away stem. Ingredients:
1/4 cup balsamic vinegar |
2 tablespoons dijon mustard |
2 tablespoons olive oil |
1 teaspoon freshly ground black pepper |
1/2 teaspoon salt |
3 garlic cloves, minced |
2 medium zucchini, halved lengthwise (about 1 pound) |
1 red bell pepper, quartered |
1 yellow bell pepper, quartered |
4 (1/2-inch-thick) slices vidalia or other sweet onion |
4 (4-inch) portobello caps |
cooking spray |
remaining ingredients |
4 cups hot cooked basmati rice |
1/2 cup (2 ounces) feta cheese, crumbled |
Directions:
1. Prepare grill.
2. To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.
3. To prepare vegetables, combine 1/4 cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush remaining 1/4 cup vinaigrette over both sides of onion slices and mushroom caps. Place vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until vegetables are tender and browned. Place vegetables on a cutting board; cut each vegetable piece in half. Serve over rice; sprinkle with cheese.
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