Grilled Veggies with Lemon Mustard Basting Sauce
Grilled Veggies with Lemon Mustard Basting Sauce
½ cup unsalted butter, diced (125ml)
1/3 cup chopped shallots (80ml)
¼ cup olive oil (60ml)
1 tablespoon Dijon mustard (15ml)
1 tablespoon fresh lemon juice (15ml)
1 teaspoon chopped fresh thyme (5ml)
1 tablespoon chopped fresh oregano (15ml)
1 tablespoon lemon zest (15ml)
salt and pepper to taste
1 small eggplant, cut crosswise into ½-inch-thick rounds
1 large red onion, cut into ¾-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into even 1 inch triangles
1 large yellow bell pepper, seeded, cut lengthwise into even 1 inch triangles
1 large zucchini sliced into ¼ inch rounds
8 asparagus spears, trimmed
1 large carrot, peeled cut on deep diagonal into 1/4-inch-thick slices or if using small carrots, cut in half lengthwise
In a pot combine butter, lemon zest, lemon juice, oil, Dijon, thyme, oregano, shallots and bring to a simmer over low heat for 15 minutes. Remove from heat.
Place the sliced eggplant, onion, bell peppers, zucchini on to a baking sheet along with asparagus. Drizzle and brush the veggies with the lemon and mustard baste.
Oil vegetables and season with salt and pepper.
Prepare barbecue for direct grilling. Preheat grill so that one side is on high heat and the other side is set to medium heat. Place onions on medium side and grill for 4 minutes per side. Place all other vegetables over high heat and grill until nice char marks are achieved about 1 – 2 minutes per side. Flip and baste with marinade. Remove and serve warm.
Yield: 6-8 servings
½ cup unsalted butter, diced (125ml)
1/3 cup chopped shallots (80ml)
¼ cup olive oil (60ml)
1 tablespoon Dijon mustard (15ml)
1 tablespoon fresh lemon juice (15ml)
1 teaspoon chopped fresh thyme (5ml)
1 tablespoon chopped fresh oregano (15ml)
1 tablespoon lemon zest (15ml)
salt and pepper to taste
1 small eggplant, cut crosswise into ½-inch-thick rounds
1 large red onion, cut into ¾-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into even 1 inch triangles
1 large yellow bell pepper, seeded, cut lengthwise into even 1 inch triangles
1 large zucchini sliced into ¼ inch rounds
8 asparagus spears, trimmed
1 large carrot, peeled cut on deep diagonal into 1/4-inch-thick slices or if using small carrots, cut in half lengthwise
In a pot combine butter, lemon zest, lemon juice, oil, Dijon, thyme, oregano, shallots and bring to a simmer over low heat for 15 minutes. Remove from heat.
Place the sliced eggplant, onion, bell peppers, zucchini on to a baking sheet along with asparagus. Drizzle and brush the veggies with the lemon and mustard baste.
Oil vegetables and season with salt and pepper.
Prepare barbecue for direct grilling. Preheat grill so that one side is on high heat and the other side is set to medium heat. Place onions on medium side and grill for 4 minutes per side. Place all other vegetables over high heat and grill until nice char marks are achieved about 1 – 2 minutes per side. Flip and baste with marinade. Remove and serve warm.
Yield: 6-8 servings
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