GLUTEN FREE DAIRY FREE
Grilled Summer Vegetables
SERVINGS: 8
INGREDIENTS
+ ½ cup chopped fresh flat-leaf parsley
+ ⅓ cup chopped fresh mint leaves
+ 1 ½ tablespoons lemon juice
+ 2 teaspoons minced garlic
+ ½ teaspoon crushed red pepper
+ 6 tablespoons extra-virgin olive oil, plus 1/4 cup, divided
+ 1 teaspoon salt, divided
+ ¾ teaspoon ground pepper, divided
+ 2 red bell peppers, stemmed, seeded and quartered lengthwise
+ 2 zucchini, halved lengthwise
+ 2 summer squash, halved lengthwise
+ 1 red onion, cut crosswise into 1/2-inch slices
+ 1 medium eggplant, cut crosswise into 1/2-inch slices
+ 1 pound asparagus, trimmed
DIRECTIONS
+Preheat grill to medium-high (400-450°F).
+Combine parsley, mint, lemon juice, garlic, crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.
+Brush bell peppers, zucchini, squash, onion, eggplant and asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side.
+Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.
NUTRITION: 223 Calories, 18g Fat, 16g Carbs, 6g Fiber, 4g Protein