large eggplant, unpeeled and cut into 1/4-inch slices
medium summer squash, unpeeled and cut into 1/4-inch slices
medium zucchini, unpeeled and cut into 1/4-inch slices
tablespoons vegetable oil
cup roasted garlic Italian vinaigrette
tomatoes, unpeeled and chopped
cup finely chopped onion
teaspoon fresh lemon juice
Heat gas or charcoal grill. Brush eggplant, squash and zucchini slices with oil on both sides. Place on grill over medium heat. Cover grill; cook for 8 to 10 minutes or until tender. Remove vegetables from grill; brush on both sides with 2 tablespoons of the vinaigrette.
Meanwhile, in a medium bowl, place tomato, onion, lemon juice and salt ; mix well. Stir in 2 tablespoons of the vinaigrette.
Arrange vegetables on serving platter; drizzle remaining vinaigrette over vegetables. Top with tomato mixture.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Add something tasty to your family’s Italian cuisine night. Serve these grilled vegetables and roasted garlic vinaigrette – a distinctive side dish.
Grilled Asparagus with Italian Salsa Verde & Tiger Prawns
Grilled asparagus makes for an easy, delicious and healthy side dish that’s ready to serve in 15-minutes. In this recipe, it’s topped with Italian salsa verde — a simple fresh tasting sauce that elevates seasonal produce to a whole new level.
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon salt
- 4 garlic cloves, minced
- 4 plum tomatoes, halved
- 2 zucchini, cut lengthwise into 1/4-inch slices
- 1 (1-pound) eggplant, cut crosswise into 1-inch-thick slices
- 1 red bell pepper, cut into 8 wedges
- 1 onion, cut into 2-inch-thick wedges
- 1 small bunch kale (about 8 ounces)
- Cooking spray
Combine first 6 ingredients in a bowl.
Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal marinate in refrigerator 1 hour, turning bags occasionally.
Remove vegetables from bags reserve marinade. Prepare grill. Place vegetables on grill rack coated with cooking spray grill 7 minutes on each side or until onion is tender, basting with reserved marinade.
- 1 medium head garlic, unpeeled
- 5 tablespoons extra virgin olive oil, divided
- salt and pepper to taste
- 2 tablespoons minced shallot
- 1 ½ teaspoons balsamic vinegar
- ½ teaspoon red wine vinegar
- 1 ½ pounds thick stemmed asparagus
- 4 slices sourdough bread
Preheat oven to 350 degrees F (175 degrees C).
Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside.
While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill.
Preheat grill for medium-high heat.
Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.
Toss vegetables with oil and Seasoning in large bowl.
Place vegetables in grill basket, grill rack or thread onto skewers.
If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading. This prevents them from burning when on the grill.
Grill over medium heat for 12 to 15 minutes or until vegetables are tender, turning occasionally.
For charred and smoky vegetables: Do not cut vegetables. Brush whole vegetables with oil and sprinkle with Seasoning. Grill over medium heat 12 to 15 minutes or until charred, turning occasionally. Slice or cut into bite-size chunks before serving.
For tender and juicy vegetables: Grill in a foil packet. Place vegetables in center of large sheet of heavy duty aluminum foil. Drizzle vegetables with oil and sprinkle with Seasoning toss to coat well. Bring up sides of foil double fold top and ends to tightly seal packet. Grill over medium-high heat 12 to 15 minutes or until vegetables are tender, turning packet over halfway through cook time.