Grilled Vegetables with Olive and Sun-Dried Tomato Dressing Recipe

Name: Grilled Vegetables with Olive and Sun-Dried Tomato Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 4 small zucchini, trimmed, cut lengthwise in half; 2 red bell peppers, quartered; 4 8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges; 1 tablespoon grated orange peel; 2 teaspoons chopped fresh rosemary; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped brine-cured black olives (such as Kalamata); 2 oil-packed sun-dried tomato halves, drained, chopped; 2 hard-boiled eggs, shelled, halved

Servings: persons

Nonstick vegetable oil spray
4 small zucchini, trimmed, cut lengthwise in half
2 red bell peppers, quartered
4 8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges
1 tablespoon grated orange peel
2 teaspoons chopped fresh rosemary
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped brine-cured black olives (such as Kalamata)
2 oil-packed sun-dried tomato halves, drained, chopped
2 hard-boiled eggs, shelled, halved

1
Spray grill with oil spray and prepare barbecue (medium-low heat).
2
Spray all vegetables on all sides with oil spray.
3
Sprinkle with salt and pepper.
4
Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.
5
Meanwhile, mix orange peel and rosemary in small bowl.
6
Whisk lemon juice and next 3 ingredients in large bowl.
7
Season dressing with salt and pepper.
8
Add grilled vegetables to dressing; toss to coat.
9
Divide vegetables among 4 plates.
10
Sprinkle peel mixture over.
11
Place 1 egg half alongside vegetables on each plate.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Nonstick vegetable oil spray, 4 small zucchini, trimmed, cut lengthwise in half, 2 red bell peppers, quartered, 4 8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges, and more.

Yes, Grilled Vegetables with Olive and Sun-Dried Tomato Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetables with Olive and Sun-Dried Tomato Dressing

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