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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I altered this on a rainy night when we weren't prepared to grill, and it was still delicious. Made the marinade without the garlic, and instead sauteed the garlic along with the vegetables, then added the marinade, then the feta. Served over rice, it was delicious and filling as a vegetarian main dish. Would probably be even better over brown rice.
This is a regular side dish in our house--everyone loves the veggies grilled with this marinade. Depending on what we are eating dictates whether or not I make the rice (usually I don't). There are never any leftovers!!
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