GRILLED VEGETABLES WITH OLIVE AND SUN-DRIED TOMATO DRESSING

[BikerAng]

GRILLED VEGETABLES WITH OLIVE AND SUN-DRIED TOMATO DRESSING

(Use yams if you are in maintenance. Use more zucchini or yellow squash and peppers to lower carbs, chayote would be a good yam sub and lower carb)

4 SERVINGS

rice bran or olive oil
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

Brush grill with oil and prepare barbecue (medium-low heat). Brush all vegetables on all sides with oil (or add veggies to large dish and pour a small amount oil over veggies and toss with hands). Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.
Meanwhile, mix orange peel and rosemary in small bowl. Whisk lemon juice and next 3 ingredients in large bowl. Season dressing with salt and pepper. Add grilled vegetables to dressing; toss to coat.
Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.

[Cats for Texas]

Love grilled veggies, sun dried tomatoes, etc etc. Can't wait to fire up the grill (or maybe just oven). Thanks BikerAng

[BikerAng]

Anytime! I love anything grilled, especially in the summer. I'm making these with lamb kebabs tonight.