Eosinophilic Esophagitis Friendly Vegan Grilled Vegetables
Total time35 min
Prep time15 min
Cook time20 min
4.9(19)
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Learn more →Ingredients
4 servings
For the vegetables
- 2 medium zucchini, cut lengthwise into ¼-inch planks
- 2 medium bell peppers (any color), seeded and quartered
- 1 medium red onion, cut into ½-inch rounds
- 1 bunch asparagus (about 1 lb), tough ends snapped off
- 3 tbsp olive oil, divided
- 1 tsp kosher salt
- ½ tsp black pepper
For the dressing
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, finely minced
- 1 tsp dijon mustard
- 2 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- 1 tbsp fresh basil, thinly sliced (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat an outdoor grill or grill pan over high heat until very hot, about 5 minutes.
- 2
Place the zucchini planks, bell pepper quarters, red onion rounds, and asparagus in a large mixing bowl. Drizzle with 3 tbsp olive oil, sprinkle with the kosher salt and black pepper, and toss until every piece is evenly coated.
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