Grilled Vegetables With Olive And Sun-Dried Tomato Dressing

Recipe Ingredients

		Nonstick vegetable oil spray
4		Zucchini - trimmed, and (small)
		Cut lengthwise in half
2		Red bell peppers - quartered
4		Red-skinned sweet potatoes, yams - (8 oz ea), peeled,
		And each cut lengthwise into 6 wedges
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Grated orange peel
2 teaspoons	10ml	Chopped fresh rosemary
3 tablespoons	45ml	Fresh lemon juice
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	Chopped brine-cured black olives
		= (such as Kalamata)
2		Oil-packed sun-dried tomato halves - drained, chopped
2		Hard-boiled eggs - shelled, halved

Recipe Instructions

Spray grill with oil spray and prepare barbecue (medium-low heat). Spray all vegetables on all sides with oil spray. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.

Meanwhile, mix orange peel and rosemary in small bowl. Whisk lemon juice and next 3 ingredients in large bowl. Season dressing with salt and pepper. Add grilled vegetables to dressing; toss to coat.

Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.

This recipe yields 4 servings.

Per serving: calories, 256; total fat, 10 g; saturated fat, 2 g; cholesterol, 106 mg.

Source:
Bon Appetit, July 2000

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