- 6
Ingredients
- Vegetables:
- 1 small eggplant 1
- 1 each green and golden zucchini, thinly sliced 1
- 8 oz Italian green beans, trimmed 250 g
- 8 oz asparagus, trimmed 250 g
- 1 each red and yellow tomato, sliced 1
- 1 sweet green pepper, sliced into rounds (optional) 1
- Fresh basil and oregano
- Fresh peas
- Dressing:
- 2/3 cup olive oil 150 mL
- 1/4 . cup red wine vinegar 50 mL
- 3 tbsp chopped fresh oregano 50 mL
- 2 tbsp chopped fresh basil 25 mL
- 1 tbsp Dijon mustard 15 mL
- 3 cloves garlic, minced 3
- 1/2 tsp each salt and pepper 2 mL
Preparation
Step 1
Dressing:
In small bowl, whisk together oil, vinegar, chopped oregano and basil, mustard, garlic, salt and pepper.
Vegetables:
Cut eggplant into 1/4-inch (5 mm) thick slices. Lightly brush eggplant and zucchini with some of the dressing; place on greased grill over medium-high heat. Grill zucchini for 5 to 6 minutes and eggplant for 10 to 15 minutes, basting with dressing and turning occasionally, or until vegetables are tender.
Meanwhile, in large pot of boiling salted water, cook beans for 4 to 5 minutes or until tender-crisp. With slotted spoon or tongs, remove to colander; refresh under cold water and drain well.
Add asparagus to pot. Cook for about 3 minutes or until tender-crisp; drain and refresh under cold water. Drain again.
Brush tomatoes with 2 tbsp (25 mL) of the dressing; toss beans, asparagus, and green pepper (if using) with remaining dressing. Decoratively arrange over platter along with grilled eggplant and zucchini. Garnish with basil, oregano and peas.