Tuscan Grilled Veggie Platter

Tuscan Grilled Veggie Platter
Servings: 6 Yield: servings Prep 30 mins Grill 10 mins

Ingredients

  • 2 tablespoons chianti vinegar or other red wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon spicy brown mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 pound asparagus, trimmed
  • 1 medium eggplant (about 1 lb), cut into 1/2-inch slices
  • 1 large summer squash (about 8 oz), cut into 1/2-inch slices
  • 1 sweet red pepper, seeded and cut into 1/2-inch strips
  • 8 ounces small carrots, halved lengthwise
  • 2 large shallots (about 6 oz total), peeled and cut into 8 pieces
Beans and Orzo
  • 6 ounces (1 1/3 cups) orzo as per package directions
  • 1 can (14.5 oz) butter beans, drained and rinsed
  • 1 tablespoon dressing
  • 1 teaspoon olive oil
  • 1 teaspoon grated lemon peel

Make It

1. In a small bowl, whisk vinegar, sugar, mustard, 1/4 tsp of the salt and the black pepper. Gradually whisk in oil; add sage, parsley and basil. Set aside.

2. Heat a gas grill to medium-high or the coals in a charcoal grill to medium-hot. Lightly grease grates.

3. Brush vegetables with dressing. Grill about 5 minutes per side, until crisp-tender. Brush with additional dressing and turn as needed to prevent burning. Cook in batches if necessary. (You may want to use a grilling grid for thinner vegetables.)

4. Arrange grilled vegetables on a platter. Season with remaining 1/4 tsp salt. Serve with Beans and Orzo.

Beans and Orzo

5. Cook 6 oz (1 1/3 cups) orzo as per package directions. Toss with 1 can (14.5 oz) butter beans, drained and rinsed, 1 tbsp of the dressing, 1 tsp olive oil and 1 tsp grated lemon peel.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 502, Fat, total (g): 19, chol. (mg): , sat. fat (g): 3, carb. (g): 74, fiber (g): 14, pro. (g): 16, sodium (mg): 770, Percent Daily Values are based on a 2,000 calorie diet.