Vegetable Mixed Grill
Serves 6 as a side dish
3 T fresh lemon juice
2 garlic cloves, minced
1 tsp Dijon mustard
1⁄2 tsp fine sea salt
6 T extra-virgin olive oil
2 Japanese eggplants, halved lengthwise
2 medium zucchini, halved lengthwise
2 red bell peppers, stemmed and seeded
2 portobello mushroom caps, stems and gills
1 lb asparagus, trimmed Topping
4 oz goat cheese, crumbled
2 T fresh chives, thinly sliced Directions
1. Build a medium-hot fire on the grill. While the grill heats up, whisk the lemon juice, garlic, thyme, mustard, salt, and pepper together in a large bowl. Slowly whisk in the
oil until combined. Reserve 2 T of the vinaigrette for serving.
2. Add the vegetables to the remaining vinaigrette and toss to evenly coat. Grill the vegetables over direct heat, flipping and moving as necessary, until uniformly browned and tender, 10 to 12 minutes.
3. Transfer the vegetables to a serving platter and sprinkle with the goat cheese and chives. Drizzle with the reserved 2 T of vinaigrette and serve.
Nutrient Analysis per serving
Calories: 260; Total fat: 20 g; Sat fat: 6 g; Trans fat: 0 g; Cholesterol: 15 mg; Sodium: 320 mg;
Total carbohydrate: 13 g; Fiber: 5 g; Sugars: 7 g; Protein: 8 g
All Fitness __ Vegetable Mixed Grill