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Grilled Vegetable Platter

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Ingredients
  Japanese eggplant 1 Small
  Zucchini 1 Large, cut lengthwise into 4 slices, 1/4 inch thick slices
  Asparagus spears 8
  Olive oil flavored cooking spray 1
  Roasted red bell peppers 12 Ounce, drained and cut into 1/2 inch wide strips (1 Bottle)
  Fat free low sodium chicken broth 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Chopped fresh basil 1 Tablespoon
  Olive oil 1 Tablespoon
  Sugar 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Minced garlic 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Prepare grill.
2. Trim eggplant. Cut eggplant into 1/4-inch-thick slices.
3. Arrange eggplant, zucchini, and asparagus in a grill basket coated with cooking spray. Grill, covered, 10 to 12 minutes, turning once, or until lightly charred. Place in a shallow dish; stir in roasted red pepper strips.
4. Combine broth and next 8 ingredients in a bowl; stir well with a whisk.
5. Pour dressing over vegetables. Cover and let stand at least 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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