Best Grilled Vegetables With Sun Dried Tomato Vinaigrette Recipes

Grilled Vegetables with Olive and Sun-Dried Tomato Dressing image

Yield Makes 4 servings

Number Of Ingredients 11

Nonstick vegetable oil spray
4 small zucchini, trimmed, cut lengthwise in half
2 red bell peppers, quartered
4 8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges
1 tablespoon grated orange peel
2 teaspoons chopped fresh rosemary
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped brine-cured black olives (such as Kalamata)
2 oil-packed sun-dried tomato halves, drained, chopped
2 hard-boiled eggs, shelled, halved

Steps:

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.
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.
Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.

Grilled Asparagus With Sun-Dried Tomato Vinaigrette image

Provided by Abby Girl

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/3 cup sun-dried tomato, dried, cut into pieces
1/4 cup balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1 garlic clove, minced
2 lbs fresh asparagus

Steps:

Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
Drizzle with olive oil; shake pan back and forth to coat asparagus.
Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.

Nutrition Facts : Calories 88, Fat 3.8, SaturatedFat 0.6, Sodium 244.3, Carbohydrate 11.6, Fiber 5.3, Sugar 6, Protein 5.7