Arrange grilled summer vegetables, such as zucchini, peppers, onions and eggplant, on a large platter and serve them at your next backyard get-together.
| 6 |
|
tablespoons LAND O LAKES® Butter with Olive Oil, melted |
| 1 |
|
tablespoon finely chopped rosemary |
| 2 |
|
teaspoons finely chopped fresh garlic |
| 1/4 |
|
cup red wine or sherry vinegar |
| 2 |
|
teaspoons Dijon mustard |
| 1/2 |
|
teaspoon freshly ground or coarse ground pepper |
| 1/4 |
|
teaspoon salt |
| 2 |
|
tablespoons finely chopped pitted kalamata olives |
| 2 |
|
medium zucchini, halved lenghwise |
| 1 |
|
large red bell pepper, quartered |
| 1 |
|
large yellow bell pepper, quartered |
| 1 |
|
large red onion, cut into 6 slices |
| 1 |
|
small eggplant, cut into 6 (1/2-inch thick) slices |
Combine butter, rosemary and garlic in medium bowl;
reserve 1/4 cup.
Add vinegar, mustard, pepper, salt and olives to remaining butter mixture; mix well. Set aside.
Heat gas grill on medium or charcoal grill until coals are ash white.
Place vegetables onto grill, cut-side down.
Grill, turning and brushing occasionally with reserved butter mixture, until vegetables are tender and browned (13 to 15 minutes).
To serve, arrange vegetables on serving platter; drizzle with olive vinaigrette.
Recipe Tip
For a main dish salad, top vegetables with grilled chicken breasts or salmon fillets.
