2 zucchini, cut diagonally into 1-inch-thick slices
1 small yellow bell pepper, quartered
1 small orange bell pepper, quartered
1 small red bell pepper, quartered
1 (12-ounce) eggplant, cut crosswise into 1/2-inch-thick slices
1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 teaspoon dried herbes de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper
How to Make It
To prepare lentils, rinse and drain lentils. Place water, lentils, and bay leaf in a medium saucepan; bring to a boil. Reduce heat and simmer 20 minutes. Drain; discard bay leaf. Combine lentils, red onion, and next 7 ingredients (through garlic) in a large bowl.
To prepare vegetables, combine asparagus and next 6 ingredients (through oil) in a large bowl; toss well to coat. Grill zucchini, peppers, and eggplant 15 minutes, turning once. Grill asparagus 6 minutes, turning once. Place vegetables in a bowl; drizzle with 2 teaspoons vinegar. Sprinkle with remaining ingredients; toss well to coat. Serve with lentils.
The grilled veggies are good, but the lentils need something else. They are a bit bland. And I had to cook mine for 25 minutes for them to be tender. You might want to cut back on the herbs de provence on the veggies. Probably won't make again just because there are other grilled veggie recipes out there that are better.
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