Garden Grilled Vegetables

 
3 large carrots, sliced diagonally
2 zucchini, sliced diagonally
2 summer squash, sliced diagonally
2 large onions, thickly sliced
1 large eggplant, destemmed, and sliced
1/2 lb. green beans, ends trimmed
1 green pepper, destemmed, deseeded, and cut into quarters lengthwise
1 red pepper, destemmed, deseeded, and cut into quarters lengthwise
1 orange or yellow pepper, destemmed, deseeded, and cut into quarters lengthwise
8 Roma tomatoes, destemmed, and cut in half lengthwise
2 heads radicchio or Romaine or other lettuce, whole heads washed well and cut into quarters
2 bulbs fennel, washed well and cut into thick slices lengthwise
1 recipe Citrus-Rosemary Marinade
1 recipe Garden Green Goddess Dip
1/3 cup soy milk, rice milk, or other non-dairy milk of choice
 

Using one or more cookie sheets or casserole dishes, place the carrots, zucchini, summer squash, onions, eggplant, and green beans. Brush them with some of the prepared Citrus-Rosemary Marinade on both sides. Place them on a hot grill, grill them for 3-5 minutes or until browned on one side, carefully turn them over and grill the other side until browned and vegetables are crisp tender, an additional 3-5 minutes. Then place the Roma tomatoes, radicchio, and fennel on the cookie sheet, and brush them on all sides with the marinade, as well. Place them on a hot grill, grill them for 2-3 minutes or until lightly browned or slightly wilted on one side, carefully turn them over, and grill the other side until lightly browned and wilted, an additional 2-3 minutes. Transfer the grilled to a large platter for service. In a small bowl, place the Garden Green Goddess Dip and soy milk, and whisk well to combine. Drizzle some of the dressing over individual servings.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett