Grilled Vegetables with Olive and Sun-Dried Tomato

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Vegetables with Olive and Sun-Dried Tomato Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions