Ingredients
- 6 baby zucchini, halved lengthwise, 1/2 pound
- 2 to 3 baby eggplants, thinly sliced lengthwise, 1/2 pound
- 12 baby portobello mushrooms, criminis
- 1/2 lemon, juiced
- 2 rounded teaspoons Dijon mustard
- 2 teaspoons grill seasoning, 2/3 palm full (recommended: Montreal Steak Seasoning blend by McCormick)
- 1 tablespoon Worcestershire sauce, eyeball it
- 1 large clove garlic, crushed
- 3 tablespoons extra-virgin olive oil
Directions
Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag. Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter.
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By alopezga
on July 26, 2011
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My husband and I really enjoyed the flavor!
By hepcat1
on September 09, 2010
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I don't normally review recipes, but I couldn't believe when I saw this had an average of three stars. I've been making this for a year or so; I found the recipe reposted on another site. I'm a personal chef and am always looking for new ways to season vegetables. Olive oil, salt and pepper are the perfect seasoning when you're using in-season produce that's straight from the farm, but in any other case I find this marinade to be a delicious alternative. I've even gone so far as to double the marinade and add bite-sized pieces of chicken breast to the mix - so easy and so delicious! As for the comment "using grill seasoning doesn't make you a chef": true, if all you did was use it alone. However, in Rachael's case, she has quite a knack for using it in unexpected ways in addition to other flavors, making it much more than just whipping out a bottle of premixed seasoning. I'd encourage anyone thinking about trying this easy recipe to give it a shot. IMHO, you won't be disappointed!
By rebeccaknutson_...
Youngsville, NC
on June 04, 2007
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I made these as a side dish for a romantic, candle-lit meal! They were so delicious, it almost took away from the main dish!
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