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Garden Grilled Vegetables

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B3, C
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Carrots - sliced diagonally (large)

  2. 2 Zucchini - sliced diagonally

  3. 2 Summer squash - sliced diagonally

  4. 2 Onions - thickly sliced (large)

  5. 1 Eggplant - stemmed, sliced (large)

  6. 1/2 lb 227g / 8oz Green beans - ends trimmed

  7. 1 Green pepper - stemmed, seeded,

  8. And cut into quarters lengthwise 1 Red pepper - stemmed, seeded,

  9. And cut into quarters lengthwise 1 Orange or yellow pepper - stemmed, seeded,

  10. And cut into quarters lengthwise 8 Roma tomatoes - cored, and Cut in half lengthwise 2 Radicchio heads - whole heads washed

  11. Well and cut into quarters

  12. (or Romaine or other lettuce)

  13. 2 Fennel bulbs - washed well, and Cut into thick slices lengthwise Citrus-Rosemary Marinade - (see recipe)

  14. Garden Green Goddess Dip - (see recipe)

  15. 1/3 cup 78ml Soy milk - rice milk, or other

  16. Non-dairy milk of choice

Instructions Jump to Ingredients ↑

  1. Using one or more cookie sheets or casserole dishes, place the carrots, zucchini, summer squash, onions, eggplant, and green beans. Brush them with some of the prepared Citrus-Rosemary Marinade on both sides.

  2. Place them on a hot grill, grill them for 3 to 5 minutes or until browned on one side, carefully turn them over and grill the other side until browned and vegetables are crisp tender, an additional 3 to 5 minutes.

  3. Then place the Roma tomatoes, radicchio, and fennel on the cookie sheet, and brush them on all sides with the marinade, as well. Place them on a hot grill, grill them for 2 to 3 minutes or until lightly browned or slightly wilted on one side, carefully turn them over, and grill the other side until lightly browned and wilted, an additional 2 to 3 minutes.

  4. Transfer the grilled vegetables to a large platter for service. In a small bowl, place the Garden Green Goddess Dip and soy milk, and whisk well to combine. Drizzle some of the dressing over individual servings.

  5. This recipe yields 6 to 8 servings.

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