Grilled Baby Vegetables

9 ingredients
6 steps

Ingredients

  • 1/2 lb baby zucchini, halved lengthwise (6)
  • 2 -3 baby eggplants, thinly sliced lengthwise, 1/2 pound
  • 12 baby portabella mushrooms, criminis
  • 1/2 lemon, juice of
  • 2 teaspoons Dijon mustard
  • 2 teaspoons grill seasoning, 2/3 palm full (recommended ( Montreal Steak Seasoning blend by McCormick)
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 large garlic clove, crushed
  • 3 tablespoons extra virgin olive oil

Directions

  1. 1
    Preheat a grill pan, indoor or outdoor grill to medium high-high heat.
  2. 2
    Place the vegetables in a large plastic food storage bag.
  3. 3
    Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork.
  4. 4
    Pour dressing into the food storage bag and seal bag.
  5. 5
    Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender.
  6. 6
    Arrange on a small platter.

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