Grilled Fresh Vegetables with Dijon-Herb Sauce
By Demi
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Ingredients
- SAUCE:
- 1/4 cup extra virgin olive oil
- 2 tbsp finely chopped shallots
- 2 garlic cloves, peeled and finely minced
- 1 tbsp dijon mustard
- 2 tsp freshly squeezed lemon juice
- 1 tsp grated lemon zest
- 2 tsp finely minced fresh tarragon (or 1/4 tsp dried)
- 1 tbsp finely minced fresh thyme (or 3/4 tsp dried)
- salt and freshly ground black peper
- VEGETABLES:
- 1 small sweet potato, peeled, halved lengthwise, and cut into 1/2 inch slices
- 1 large carrot, peeled and cut diagonally into 1/2 inch slices
- 1 medium parsnip, peeled and cut diagonally into 1/2 inch slices
- 1 large zucchini, trimmed, cut lenthwise into quarters and halved
- 1 red onion, cut into 3/4 inch slices
- 1 large red bell pepper, seeded and cut lengthwise into 6 pieces
- 1 portobello mushroom, cleaned, stem removed, and cut into quarters
- olive oil spray
- salt and freshly ground black pepper
- finely chopped flat leaf parsley (for garnish)
Details
Servings 8
Preparation
Step 1
Prepare a grill for medium-high heat or pre-heat broiler. In a medium saucepan, stir together the first 8 sauce ingredients until well blended. Heat over medium-low heat until warm. Season to taste with salt and pepper. Arrange to vegetables in a single layer in a large, shallow nonstick baking pan. With a pastry brush, lightly coat all sides of the vegetables with the sauce. If using a grill, transfer the vegetables to a lightly oiled grilling tray; if using a broiler, place the baking pan under the broiler.
Grill or broil the vegetables until tender and lightly browned, brushing occasionally with sauce if the vegetables seem to be drying out and turning them with a slotted spoon or tongs so they can cook evenly on all sides. The sweet potato, carrot, and parnsnip with take about 8-10 minutes on each side to cook, the zucchini, onion and bell pepper about 4-5 minutes on each side, and the mushroom about 3-4 minutes on each side. As the vegetables are cooked, trasfer them to a serving platter and cover to keep them warm. Before serving season the vegetables to taste with salt and pepper and sprinkle with chopped parsley.
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