8 servings (serving size: 1/2 cup rice, about 2 cups vegetables, and 1 tablespoon cheese)

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.

How to Make It

Step 1

Prepare grill.

Step 2

To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir well with a whisk.

Step 3

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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Ratings & Reviews

mdb275's Review

July 22, 2011
Easy and delicious. I served the vegetables with brown rice for dinner and over spring salad mix for lunch the next day.

mandmmom's Review

March 15, 2011
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.

Whygal's Review

June 07, 2009
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!!