Lunds & Byerlys

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

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Grilled Rainbow Veggies

Prep Time30 Minutes

Cook Time15 Minutes

Ingredients

2 large portobello 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

1.

Heat grill to medium high.
2.

Wash and prep veggies as instructed.
3.

Pour olive oil in small bowl. Spread veggies out on 2 sheet pans and brush both sides with olive oil.
4.

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.
5.

Next, grill red pepper, zucchini and yellow squash, about 3-4 minutes on each side.
6.

Finally, grill asparagus, about 2 minutes on each side.
7.

Slice the portobello caps into ¼-inch slices. Slice the red onion into 1-inch pieces.
8.

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

Servings

Shop Ingredients

Makes 0 servings

2 large portobello mushroom caps, stems removed

Giorgio Portabella Mushroom Caps, 6 Ounce

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$4.99$0.83/oz

1 red onion, skinned and cut in half

Red Onions, 1 Pound

Add Red Onions to Favorites.Add Red Onions to Favorites.

$2.49 avg/ea$2.49/lb

1 bunch rainbow carrots, all but 3 inches of green tops removed, cut in half lengthwise

Cal-Organic Farms Organic Rainbow Carrots Bunch with Green Tops, 1 Each

Add Cal-Organic Farms Organic Rainbow Carrots Bunch with Green Tops to Favorites.Add Cal-Organic Farms Organic Rainbow Carrots Bunch with Green Tops to Favorites.

$5.99

2 red bell peppers, stems removed, seeded and cut lengthwise into 8 strips

Premium Red Bell Peppers, 0.5 Pound

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$2.50 avg/ea$4.99/lb

2 zucchini, ends removed, cut lengthwise into 1/3-inch thick strips

Green Zucchini, 0.33 Pound

Add Green Zucchini to Favorites.Add Green Zucchini to Favorites.

$1.15 avg/ea$3.49/lb

2 yellow squash, ends removed, cut lengthwise into 1/3-inch thick strips

Yellow Zucchini, 0.33 Pound

Add Yellow Zucchini to Favorites.Add Yellow Zucchini to Favorites.

$1.15 avg/ea$3.49/lb

1 bunch asparagus, woody ends trimmed off

Fresh Green Asparagus, 1.25 Pound

Deal

Add Fresh Green Asparagus to Favorites.Add Fresh Green Asparagus to Favorites.

$8.11 avg/ea was $8.74 avg/ea$6.49/lb

1/3 cup extra virgin olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

Add L&B Extra Virgin Olive Oil to Favorites.Add L&B Extra Virgin Olive Oil to Favorites.

$12.99$0.77/oz

2 Tbsp. tahini

Krinos Tahini (Ground Sesame Seeds), 16 Ounce

Add Krinos Tahini (Ground Sesame Seeds) to Favorites.Add Krinos Tahini (Ground Sesame Seeds) to Favorites.

$10.59$0.66/oz

1/2 organic lemon

Fancy Large Lemons, 0.5 Pound

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$1.25 avg/ea$2.49/lb

Sea Salt to taste

Alessi Sea Salt, 2.83 Ounce

2/$5 Huge Deal

Add Alessi Sea Salt to Favorites.Add Alessi Sea Salt to Favorites.

$2.50 was $3.29$0.88/oz

Cracked Pepper to taste

McCormick Black Peppercorn Grinder, 1 Ounce

Huge Deal

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$1.99 was $2.49$1.99/oz

Directions

1.

Heat grill to medium high.
2.

Wash and prep veggies as instructed.
3.

Pour olive oil in small bowl. Spread veggies out on 2 sheet pans and brush both sides with olive oil.
4.

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.
5.

Next, grill red pepper, zucchini and yellow squash, about 3-4 minutes on each side.
6.

Finally, grill asparagus, about 2 minutes on each side.
7.

Slice the portobello caps into ¼-inch slices. Slice the red onion into 1-inch pieces.
8.

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.