Grilled Vegetables with Olive and Sun-Dried Tomato Dressing

Name: Grilled Vegetables with Olive and Sun-Dried Tomato Dressing
Ingredients: Nonstick vegetable oil spray; 4 small zucchini, trimmed, cut lengthwise in half; 2 red bell peppers, quartered; 4 8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges; 1 tablespoon grated orange peel; 2 teaspoons chopped fresh rosemary; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped brine-cured black olives (such as Kalamata); 2 oil-packed sun-dried tomato halves, drained, chopped; 2 hard-boiled eggs, shelled, halved

11 ingredients

11 steps

Ingredients

Nonstick vegetable oil spray
4 small zucchini, trimmed, cut lengthwise in half
2 red bell peppers, quartered
4 8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges
1 tablespoon grated orange peel
2 teaspoons chopped fresh rosemary
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped brine-cured black olives (such as Kalamata)
2 oil-packed sun-dried tomato halves, drained, chopped
2 hard-boiled eggs, shelled, halved

Directions

1

Spray grill with oil spray and prepare barbecue (medium-low heat).
2

Spray all vegetables on all sides with oil spray.
3

Sprinkle with salt and pepper.
4

Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.
5

Meanwhile, mix orange peel and rosemary in small bowl.
6

Whisk lemon juice and next 3 ingredients in large bowl.
7

Season dressing with salt and pepper.
8

Add grilled vegetables to dressing; toss to coat.
9

Divide vegetables among 4 plates.
10

Sprinkle peel mixture over.
11

Place 1 egg half alongside vegetables on each plate.