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Categories:
asparagus portobello mushrooms red onion bell peppers tomatoes zucchini parsley cubs olive oil shallot capers lemon juice lemon zest white wine vinegar garlic
Viewed: 0 - Published at: 16 days agoIngredients
- 1 pound asparagus
- 2 portobello mushrooms medium sized
- 1 red onion large, cut in 1/2-inch rings
- 2 bell peppers
- 2 Roma tomatoes quartered
- 1/2 zucchini Large, cubed
- 2 fresh parsley cubs chopped
- 1/2 cup olive oil
- 1 shallot small
- 3 tablespoons capers
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 cup white wine vinegar
- 3 cloves garlic
Method
- In a food processor or blender, combine the lemon juice, garlic, 1/4 cup of olive oil and herbs. Season to taste with salt and pepper. Set aside.
- . Toss the vegetables with the remaining 2 tablespoons of olive oil. Season with salt and pepper.
- Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.
- Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred.
- Tomato, Asparagus and Peppers for 2 minute per side
- Onions, mushrooms and zucchini for 3-4 minutes per side
- Remove stem and seeds and slice the peppers.
- Separate the onion rings.
- Slice the Portobello mushrooms
- Arrange on a platter and drizzle with sauce.
