Grilled Vegetables Served with Orange-Dill Vinaigrette
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup finely chopped scallions 2-1/2 tsp. dry dill leaf 1/2 cup Dijon mustard
1/4 cup lemon juice salt as needed ground black pepper as needed
2-1/2 cups orange juice 1-3/4 cup olive oil vegetable oil as needed
24 each lenghtwise sliced eggplant, 1/2 inch 24 each lenghtwise sliced yellow squash, 1/4 inch 24 each lenghtwise sliced zucchini, 1/4 inch
36 each lenghtwise sliced onion, 3/4 inch 36 each halved, canned artichokes, well drained 24 each halved plum tomatoes
orange sections as needed fresh dill springs as needed



1 To prepare the vinaigrette, combine the scallions, dill Dijon mustard, lemon juice, 1 tsp. of salt and 1 tsp. of pepper in a food processor. While the processor is running, slowly add the orange juice followed by the olive oil; mix until incorporated, cover and refrigerate.
2 To Prepare each portion, oil and season (with salt and pepper) 8oz, (2 slices) of eggplant 2oz (2 slices) of zucchini, 2oz (2 slices) of squash, 1 oz (3 slices) of onion, 1 oz (3 each) of artichoke hearts and 3 oz (2 each) of tomatoes, and grill until tender (2-3 minutes per side for all vegetables). Arrange the vegetables on a plate with 1/3 cup of orange sections and fresh dill springs. Serve with 1/3 cup of Orange Dill Vinaigrette.
Note: The vegetables can be served over salad greens.

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