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zucchini shiitake mushrooms red onion extra-virgin olive oil salt walnuts shallot thyme freshly squeezed lemon juice lemon zest
Viewed: 7 - Published at: 6 years agoIngredients
- 2 zucchini, sliced diagonally 1/3 inch thick
- 1/2 pound shiitake mushrooms, stemmed
- 1/2 pound thick asparagus, peeled
- 1 red onion, sliced 1/3 inch thick
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground black pepper
- 1 cup walnuts
- 1 small shallot, very finely chopped
- 1 teaspoon thyme leaves
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon finely grated lemon zest
Method
- Preheat the oven to 350.
- Light a grill.
- Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper.
- Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes.
- Transfer the grilled vegetables to a serving platter.
- Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant.
- Let cool completely.
- Transfer the toasted walnuts to a food processor.
- Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped.
- Season the dressing with salt and pepper and drizzle over the grilled vegetables.
- Serve.
