GRILLED VEGETABLES WITH LEMON DRESSING
Bell peppers, onions, zucchini, and broccoli are grilled until crisp-tender, and then tossed in a lemony, garlicky vinaigrette.
Servings: 6
Ingredients
For the Vegetables:
- 1 red bell pepper, cut into six wide strips
- 1 yellow bell peppers, cut into six wide strips
- 1 green bell pepper, cut into six wide strips
- 1 white or red onion, sliced into ¼-inch round slices
- 1 to 2 zucchini, cut into thick slices
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Dressing:
- 1 whole large lemon, juiced (about 4 tablespoons)
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, pressed
- 1 teaspoon Italian Seasoning
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
Instructions
- Preheat grill on LOW HEAT.
- Grease the grill grates with oil.
- Toss veggies with oil, salt, and pepper.
- Place the vegetables on the grill grates in one single layer.
- Close the lid and cook for 10 to 12 minutes, flipping once halfway through cooking. When done, the veggies should be tender with visible grill marks. If they aren’t soft enough, or cooked to your liking, give them a minute or two longer to cook.
- In the meantime, in a mixing bowl combine lemon juice, olive oil, garlic, Italian seasoning, sugar, salt, and pepper; whisk until thoroughly incorporated. Taste and adjust seasoning. Set aside.
- Remove veggies from grill and transfer them to a serving bowl.
- Pour the prepared dressing over the vegetables; toss gently to combine.
- Garnish with parsley.
- Serve.
Nutrition
Calories: 131kcal | Carbohydrates: 11g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 210mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 999IU | Vitamin C: 122mg | Calcium: 43mg | Iron: 1mg
