Yale students hone their knife skills chopping and slicing vegetables for this recipe. Served with rice, it is a satisfying meatless entrée. To quarter a pepper: Use a knife to slice pepper in half, and pull away stem.
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 garlic cloves, minced
2 medium zucchini, halved lengthwise (about 1 pound)
1 red bell pepper, quartered
1 yellow bell pepper, quartered
4 (1/2-inch-thick) slices Vidalia or other sweet onion
4 (4-inch) portobello caps
4 cups hot cooked basmati rice
1/2 cup (2 ounces) feta cheese, crumbled
How to Make It
To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.
To prepare vegetables, combine 1/4 cup vinaigrette, zucchini, and bell peppers in a large bowl. Brush remaining 1/4 cup vinaigrette over both sides of onion slices and mushroom caps. Place vegetables on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until vegetables are tender and browned. Place vegetables on a cutting board; cut each vegetable piece in half. Serve over rice; sprinkle with cheese.
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