| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Canadian | Barbecue, Salads, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | sm | Eggplant |
| 1 | Green and golden zucchini, thinly sliced | |
| 8 | oz | Italian green beans,trimmed |
| 8 | oz | Asparagus, trimmed |
| 1 | Red and yellow tomato,sliced | |
| 1 | Sweet green pepper, sliced into rounds (optional) | |
| Fresh basil and oregano | ||
| Fresh peas | ||
| 2/3 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 3 | tb | Chopped fresh oregano |
| 2 | tb | Fresh basil |
| 1 | tb | Dijon mustard |
| 3 | cl | Garlic, minced |
| 1/2 | ts | Each salt and pepper |
INSTRUCTIONS
DRESSING (DRESSING): In small bowl, whisk together oil, vinegar, chopped oregano and basil, mustard, garlic, salt and pepper. Cut eggplant into 1/4 inch thick slices. Lightly brush eggplant and zucchini with some of the dressing; place on greased grill over medium-high heat. Grill zucchini for 5 to 6 minutes and eggplant for 10 to 15 minutes, basting with dressing and turning occasionally, or until vegetables are tender. Meanwhile, in large pot of boiling salted water, cook beans for 4 to 5 minutes or until tender-crisp. With slotted spoon or tongs, remove to colander; refresh under cold water and drain well. Add asparagus to pot. Cook for about 3 minutes or until tender-crisp; drain and refresh under cold water. Drain again. Brush tomatoes with 2 tbsp. of the dressing; toss beans, asparagus, and green pepper (if using) with remaining dressing. Decoratively arrange over platter along with grilled eggplant and zucchini. Garnish with basil, oregano and peas. Makes 6 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living's Best Vegetables. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 2, 1999
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