GRILLED BABY VEGETABLES

Grilled Baby Vegetables image

Make and share this Grilled Baby Vegetables recipe from Food.com.

Provided by Mimi Bobeck

Time 13m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb baby zucchini, halved lengthwise (6)
2 -3 baby eggplants, thinly sliced lengthwise, 1/2 pound
12 baby portabella mushrooms, criminis
1/2 lemon, juice of
2 teaspoons Dijon mustard
2 teaspoons grill seasoning, 2/3 palm full (recommended ( Montreal Steak Seasoning blend by McCormick)
1 tablespoon Worcestershire sauce, eyeball it
1 large garlic clove, crushed
3 tablespoons extra virgin olive oil

Steps:

Preheat a grill pan, indoor or outdoor grill to medium high-high heat.
Place the vegetables in a large plastic food storage bag.
Mix dressing ingredients in a small bowl, stream in the extra-virgin olive oil and beat dressing with a fork.
Pour dressing into the food storage bag and seal bag.
Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender.
Arrange on a small platter.

Nutrition Facts : Calories 456.1, Fat 23.7, SaturatedFat 3.4, Sodium 206.3, Carbohydrate 57.6, Fiber 26.6, Sugar 29.5, Protein 17.9

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