Grilled Baby Vegetables
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 246
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 145
- Total: 13 min
- Prep: 8 min
- Cook: 5 min
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.