Garden Grilled Vegetables

Recipe Ingredients

3		Carrots - sliced diagonally (large)
2		Zucchini - sliced diagonally
2		Summer squash - sliced diagonally
2		Onions - thickly sliced (large)
1		Eggplant - stemmed, sliced (large)
1/2 lb	227g / 8oz	Green beans - ends trimmed
1		Green pepper - stemmed, seeded,
		And cut into quarters lengthwise
1		Red pepper - stemmed, seeded,
		And cut into quarters lengthwise
1		Orange or yellow pepper - stemmed, seeded,
		And cut into quarters lengthwise
8		Roma tomatoes - cored, and
		Cut in half lengthwise
2		Radicchio heads - whole heads washed
		Well and cut into quarters
		= (or Romaine or other lettuce)
2		Fennel bulbs - washed well, and
		Cut into thick slices lengthwise
		Citrus-Rosemary Marinade - (see recipe)
		Garden Green Goddess Dip - (see recipe)
1/3 cup	78ml	Soy milk - rice milk, or other
		Non-dairy milk of choice

Recipe Instructions

Using one or more cookie sheets or casserole dishes, place the carrots, zucchini, summer squash, onions, eggplant, and green beans. Brush them with some of the prepared Citrus-Rosemary Marinade on both sides.

Place them on a hot grill, grill them for 3 to 5 minutes or until browned on one side, carefully turn them over and grill the other side until browned and vegetables are crisp tender, an additional 3 to 5 minutes.

Then place the Roma tomatoes, radicchio, and fennel on the cookie sheet, and brush them on all sides with the marinade, as well. Place them on a hot grill, grill them for 2 to 3 minutes or until lightly browned or slightly wilted on one side, carefully turn them over, and grill the other side until lightly browned and wilted, an additional 2 to 3 minutes.

Transfer the grilled vegetables to a large platter for service. In a small bowl, place the Garden Green Goddess Dip and soy milk, and whisk well to combine. Drizzle some of the dressing over individual servings.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.