Grilled Rainbow Veggies
Everything is a superfood in this easy dish! Tahini, a mighty superfood, adds a touch of healthy fat and protein. Great served as a side dish or a veggie appetizer platter.
Nourish
Nourish
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Rainbow Veggies
Prep Time30 Minutes
0Cook Time15 Minutes
Ingredients
2 large portabella mushroom caps, stems removed
1 red onion, skinned and cut in half
1 bunch rainbow carrots, all but 3 inches of green tops removed, cut in half lengthwise
2 red bell peppers, stems removed, seeded and cut lengthwise into 8 strips
2 zucchini, ends removed, cut lengthwise into 1/3-inch thick strips
2 yellow squash, ends removed, cut lengthwise into 1/3-inch thick strips
1 bunch asparagus, woody ends trimmed off
1/3 cup extra virgin olive oil
2 Tbsp. tahini
1/2 organic lemon
Sea salt, to taste
Cracked pepper, to taste
Directions
- Heat grill to medium high.
- Wash and prep veggies as instructed.
- Pour olive oil in small bowl. Spread veggies out on 2 sheet pans and brush both sides with olive oil.
- In batches, first grill portobello caps, carrots and red onion, as these take the longest, about 5-6 minutes on each side. Remove from grill once nicely charred and place back on the sheet pan to rest.
- Next, grill red pepper, zucchini and yellow squash, about 3-4 minutes on each side.
- Finally, grill asparagus, about 2 minutes on each side.
- Slice the portobello caps into ¼-inch slices. Slice the red onion into 1-inch pieces.
- Arrange all vegetables using your brilliant creativity. Drizzle with tahini and squeeze fresh lemon over all. Salt and pepper to taste. Serve warm or at room temperature.
Tip: To get nice grill marks, do not move the vegetables while they grill. Let them rest in one spot and check 1-2 sample pieces in different places on the grill to gauge doneness before turning.
30 minutes
Prep Time
15 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Giorgio Portabella Mushroom Caps, 6 Ounce
$4.99$0.83/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Cal-Organic Farms Organic Rainbow Carrots Bunch with Green Tops, 1 Each
$5.99
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Green Zucchini, 0.33 Pound
$0.99 avg/ea$2.99/lb
Yellow Zucchini, 0.33 Pound
$0.99 avg/ea$2.99/lb
Fresh Green Asparagus, 1.25 Pound
$7.49 avg/ea$5.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Krinos Tahini (Ground Sesame Seeds), 16 Ounce
$10.69$0.67/oz
Organic Lemons, 0.38 Pound
$1.14 avg/ea$2.99/lb
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Directions
- Heat grill to medium high.
- Wash and prep veggies as instructed.
- Pour olive oil in small bowl. Spread veggies out on 2 sheet pans and brush both sides with olive oil.
- In batches, first grill portobello caps, carrots and red onion, as these take the longest, about 5-6 minutes on each side. Remove from grill once nicely charred and place back on the sheet pan to rest.
- Next, grill red pepper, zucchini and yellow squash, about 3-4 minutes on each side.
- Finally, grill asparagus, about 2 minutes on each side.
- Slice the portobello caps into ¼-inch slices. Slice the red onion into 1-inch pieces.
- Arrange all vegetables using your brilliant creativity. Drizzle with tahini and squeeze fresh lemon over all. Salt and pepper to taste. Serve warm or at room temperature.
Tip: To get nice grill marks, do not move the vegetables while they grill. Let them rest in one spot and check 1-2 sample pieces in different places on the grill to gauge doneness before turning.