Grilled Vegetables with Green Goddess Dressing

Name: Grilled Vegetables with Green Goddess Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters finely chopped basil; 1 medium cauliflower, core trimmed, head sliced lengthwise 1/2 inch thick; 907 grams Asian eggplants (about , sliced lengthwise 1/2 inch thick; 2 fennel bulbs, stalks and feathery fronds discarded, bulbs sliced lengthwise 1/2 inch thick through the core; 237 milliliters extra-virgin olive oil; 6 portobello mushrooms, stemmed; 2 larges red bell peppers, cored and quartered; 6 servings Salt and freshly ground pepper; 6 servings Green Goddess Dressing; 2 mediums yellow squash, sliced lengthwise 1/2 inch thick; 2 mediums zucchini, sliced lengthwise 1/2 inch thick

Need a gluten free, dairy free, and whole 30 side dish? Grilled Vegetables with Green Goddess Dressing could be an awesome recipe to try. This recipe makes 6 servings with 155 calories, 7g of protein, and 5g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of goddess dressing, olive oil, zucchini, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Light a grill. In a medium bowl, mix the olive oil with the basil and season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Basil

Equipment you will use

Grill

Bowl

Brush the basil oil on the vegetables. When the fire is medium-hot, arrange the eggplant slices on the hottest area of the grill and surround with the portobellos and sliced fennel. Grill, basting often with the oil and turning once, until the vegetables are nicely charred and almost tender, about 6 minutes for the eggplant and 10 minutes for the portobellos and fennel.

Ingredients you will need

Portobello Mushrooms

Vegetable

Basil Oil

Eggplant

Fennel

Cooking Oil

Equipment you will use

Grill

Transfer the vegetables to a platter and cover loosely with foil.

Ingredients you will need

Vegetable

Equipment you will use

Aluminum Foil

Put the zucchini and yellow squash on the hottest part of the grill and surround them with the cauliflower and red bell peppers. Grill, basting often with the basil oil and turning once, until the vegetables are nicely charred and almost tender, 1 to 2 minutes for the zucchini, 6 minutes for the bell peppers and 10 minutes for the cauliflower.

Ingredients you will need

Red Pepper