Grilled Baby Vegetables

Name: Grilled Baby Vegetables
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 2
Cuisine: Global
Ingredients: 12 baby portobello mushrooms, criminis; 2 to 3 baby eggplants, thinly sliced lengthwise, 1/2 pound; 6 baby zucchini, halved lengthwise, 1/2 pound; 2 teaspoons Dijon mustard; 1 large clove garlic, crushed; 2 teaspoons grill seasoning, 2/3 palm full (recommended: Montreal Steak Seasoning blend by McCormick); 1 lemon, juiced; 3 Tbsps extra-virgin olive oil; 1 Tbsp Worcestershire sauce, eyeball it

Grilled Baby Vegetables is The Fourth Of July will be even more special with this recipe. If you have olive oil, grill seasoning, baby portobello mushrooms, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 13 minutes.

Instructions

Preheat a grill pan, indoor or outdoor grill to medium high-high heat.

Equipment you will use

Grill Pan

Grill

Place the vegetables in a large plastic food storage bag.

Ingredients you will need

Vegetable

Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Bowl

Pour dressing into the food storage bag and seal bag. Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter.

Ingredients you will need

Vegetable

Equipment you will use

Grill