Grilled Vegetables With Olive And Sun-Dried Tomato Dressing

By á-170456

Ingredients

• Nonstick vegetable oil spray
• 4 small zucchini trimmed, and cut lengthwise in half
• 2 red bell peppers quartered
• 4 red-skinned sweet potatoes, yams (8 oz ea), peeled, and each cut lengthwise into 6 wedges
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon grated orange peel
• 2 teaspoons chopped fresh rosemary
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped brine-cured black olives (such as Kalamata)
• 2 oil-packed sun-dried tomato halves drained, chopped
• 2 hard-boiled eggs shelled, halved

Details

Servings 4

Preparation

Step 1

Spray grill with oil spray and prepare barbecue (medium-low heat). Spray all vegetables on all sides with oil spray. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.

Meanwhile, mix orange peel and rosemary in small bowl. Whisk lemon juice and next 3 ingredients in large bowl. Season dressing with salt and pepper. Add grilled vegetables to dressing; toss to coat.

Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.

This recipe yields 4 servings.

Per serving: calories, 256; total fat, 10 g; saturated fat, 2 g; cholesterol, 106 mg.