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Grilled Vegetables with Olive and
Sun-Dried Tomato Dressing
Serves : 4
Ingredients :
vegetable oil spray (nonstick)
4 zucchini (trimmed cut lengthwise in half)
2 red bell peppers (quartered)
32 ozs yams (red skinned sweet potatoes peeled each cut lengthwise into 6 wedges)
1 tbsp orange peel (grated)
2 tsps fresh rosemary (chopped)
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3 tbsps fresh lemon juice
2 tbsps extra-virgin olive oil
1 tbsp black olive (chopped brine cured, kalamata)
2 oiled (packed sun dried tomato halves drained chopped)
2 hard-boiled eggs (shelled halved)
Directions :
1. Spray grill with oil spray and prepare barbecue (medium-low heat). Spray all vegetables on all sides with oil spray. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.
2. Meanwhile, mix orange peel and rosemary in small bowl. Whisk lemon juice and next 3 ingredients in large bowl. Season dressing with salt and pepper. Add grilled vegetables to dressing; toss to coat.
3. Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.
Amount Per Serving
| Calories 439 | Calories from Fat 148 |
% Daily Value *
| Total Fat 16 g | 25% |
| Saturated Fat 2 g | 12% |
| Trans Fat | 0% |
| Cholesterol 94 mg | 31% |
| Sodium 63 mg | 3% |
| Total Carbohydrate 65 g | 22% |
| Dietary Fiber 11 g | 43% |
| Sugars 10 g |
Protein 9 g
| Vitamin A | 46% |
| Vitamin C 136 mg | 227% |
| Calcium 81 mg | 8% |
| Iron 2 mg | 13% |
| Potassium 2 g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
