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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. tablespoon ground allspice
2. tablespoon onion powder
3. teaspoon freshly ground nutmeg
4. teaspoon dried powdered ginger
5. teaspoon garlic powder
6. /2 teaspoon cayenne or ground dried habanero
7. /2 tablespoons dried thyme
8. Kosher salt
9. Freshly ground pepper
10. /4 cups extra-virgin olive oil
11. large portobello mushrooms— gills scraped out with a spoon, mushrooms thickly sliced
12. pound oyster mushrooms, thickly sliced
13. /2 pound shiitake mushrooms, stemmed
14. fennel bulb, sliced 1/4 inch thick through the core
15. red bell peppers, quartered
16. /2 pounds thin eggplant, sliced 1/2 inch thick
17. pound medium asparagus
18. whole scallions, plus 1/2 cup minced scallions
19. large sweet onion, sliced 1/2 inch thick
20. cups plain fat-free Greek yogurt
21. /4 cup fresh lime juice
22. Grilled bread, for serving
23. Mix the spices, herbs and 1 tablespoon each of salt and pepper with 1 1/2 cups of the oil. In a very large bowl, combine the mushrooms, fennel, red peppers, eggplant, asparagus and whole scallions and gently toss with most of the seasoned oil. Brush the onion slabs with the remaining seasoned oil.
24. Light a grill and oil the grate. Working in batches, grill the vegetables over moderately high heat, turning, until tender and charred, 10 minutes per batch. Arrange the vegetables on a platter and keep warm.
25. In a small bowl, whisk the yogurt with the minced scallions, lime juice and remaining 1/4 cup of oil. Serve the vegetables with the yogurt sauce and grilled bread.
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