| 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
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”