Grilled Mixed Vegetables

By á-48733

Ingredients

• MEDITERRANEAN GRILLED VEGETABLES
• Makes four servings
• 22 zucchinis, halved and cut on the bias
• 2medium2 medium onions, sliced between the root and stem end into 1/2-inch slices
• 11 red pepper, cut into fourths; seeds, ribs, and stem removed
• 11 yellow pepper, cut into fourths; seeds, ribs, and stem removed
• 88 new potatoes, parboiled and halved
• 1bunch1 bunch asparagus stalks, peeled
• 1/2cup1/2 cup olive oil
• 1tablespoon1 tablespoon minced garlic
• 1/4teaspoon1/4 teaspoon kosher salt
• Pepper, as needed
• Juice from 1 lemon
• Per serving: 476 CALORIES, 11 g PROTEIN, 73 g CARBOHYDRATES, 10.5 g FIBER, 16 g TOTAL FAT (2 g saturated fat), 102 mg SODIUM, 0 mg CHOLESTEROL
• =========================================
• VARIATION: Italian-style with pesto, mozzarella and cherry tomatoes
• Pesto Vinaigrette
• 1/4cup1/4 cup white wine vinegar
• 1/4cup1/4 cup olive oil
• Pesto (recipe follows)
• 8slices8 slices fresh mozzarella
• 1616 cherry tomatoes, cut in half
• Slowly pour vinegar and olive oil into the pesto while whisking. Garnish grilled vegetables with fresh mozzarella and cherry tomatoes. Drizzle 2 tablespoons of pesto vinaigrette over the top.
• Pesto Makes one cup
• 1cup1 cup lightly packed basil leaves
• 1/4cup1/4 cup finely grated Parmigiano-Reggiano cheese
• 1/4cup1/4 cup toasted pine nuts
• 11 garlic clove, minced
• 3tablespoons3 tablespoons extra virgin olive oil
• 1/2 to 1teaspoon1/2 to 1 teaspoon lemon juice
• 1/4teaspoon1/4 teaspoon kosher salt
• Put the basil in a food processor and process until evenly chopped. Add the cheese, pine nuts and garlic. With the processor running, gradually add the olive oil until a thick paste forms. Season with lemon juice and salt.
• Per serving, with mozzarella and tomatoes: 386 CALORIES, 11 g PROTEIN, 52 g CARBOHYDRATES, 8 g FIBER, 15 g TOTAL FAT (4 g saturated fat), 92.5 mg SODIUM, 15 mg CHOLESTEROL
• Per 2 tablespoons of pesto vinaigrette: 100 CALORIES, 1 g PROTEIN, 0.5 g CARBOHYDRATES, 0 g FIBER, 11 g FAT (2 g saturated fat), 49 mg SODIUM, 2 mg CHOLESTEROL
• =========================================
• VARIATION: Greek-style
• 1/2cup1/2 cup crumbled feta cheese
• 3tablespoons3 tablespoons chopped dill
• 2tablespoons2 tablespoons olive oil
• 2tablespoons2 tablespoons lemon juice
• 1/4teaspoon1/4 teaspoon kosher salt
• Cracked black pepper, as needed
• Top the grilled vegetables with the feta cheese and dill. Drizzle with olive oil. Season with lemon juice, salt and cracked black pepper to taste.
• Per serving: 106 CALORIES, 4 g PROTEIN, 1 g CARBOHYDRATES, 0 g FIBER, 10 g TOTAL FAT (3 g saturated fat), 326 mg SODIUM, 7 mg CHOLESTEROL
• =========================================
• VARIATION: North African-style
• Charmoula
• 1/2cup1/2 cup chopped parsley
• 1/2cup1/2 cup chopped cilantro
• 1/2cup1/2 cup olive oil
• 1tablespoon1 tablespoon lemon juice
• 1heaping teaspoon1 heaping teaspoon preserved lemon, chopped (optional)
• 1teaspoon1 teaspoon minced garlic
• 3/4teaspoon3/4 teaspoon paprika
• 1/2teaspoon1/2 teaspoon ground cumin
• PinchPinch of cayenne pepper
• Kosher salt to taste if you don't use preserved lemon
• Black pepper, as needed
• Combine the chopped parsley and cilantro in a medium bowl.
• Add the olive oil, lemon juice, preserved lemon (if using), garlic, paprika, cumin and cayenne, and stir to combine. Add additional olive oil if needed. Season to taste with salt and black pepper.
• Drizzle the charmoula over your grilled vegetables and serve either hot or at room temperature.
• Per 1/4 cup serving, without preserved lemon and with 1/4 teaspoon kosher salt: 142 CALORIES, 0 g PROTEIN, 1 g CARBOHYDRATES, 0 g FIBER, 16 g TOTAL FAT (2 g saturated fat), 45 mg SODIUM, 0 mg CHOLESTEROL
• =========================================
• VARIATION: French-style with Tarragon-Mustard Dressing
• Makes 4 servings
• 1/4cup1/4 cup heavy cream
• 1/4cup1/4 cup lemon juice
• 1 to 2tablespoons1 to 2 tablespoons chopped tarragon
• 2tablespoons2 tablespoons whole-grain mustard
• 1/4teaspoon1/4 teaspoon kosher salt
• Black pepper, as needed
• Place the heavy cream into a medium-sized bowl. Add the lemon juice and stir to combine. The cream should start to thicken.
• Add tarragon and stir to combine. Add mustard and stir until combined. Season to taste with salt and pepper
• Per serving: 61 CALORIES, 0 g PROTEIN,2.5g CARBOHYDRATES, 0 g FIBER, 5.5 g TOTAL FAT (3.5 g saturated fat), 256 mg SODIUM, 20.5 mg CHOLESTEROL
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Preparation

Step 1

See Above