Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light August 2005

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

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Directions

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  • Prepare grill.

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  • 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.

Nutrition Facts

348 calories; calories from fat 36%; fat 13.9g; saturated fat 5.4g; mono fat 6.4g; poly fat 1.3g; protein 12.3g; carbohydrates 47.6g; fiber 3.8g; cholesterol 25mg; iron 3.4mg; sodium 634mg; calcium 208mg.
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