Garden vegetable platter
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Eggplant |
| 1 | Green and golden zucchini, thinly sliced | |
| 8 | ounces | Italian green beans,trimmed |
| 8 | ounces | Asparagus, trimmed |
| 1 | Red and yellow tomato,sliced | |
| 1 | Sweet green pepper, sliced into rounds (optional) | |
| Fresh basil and oregano | ||
| Fresh peas | ||
| ⅔ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
| 3 | tablespoons | Chopped fresh oregano |
| 2 | tablespoons | Fresh basil |
| 1 | tablespoon | Dijon mustard |
| 3 | cloves | Garlic, minced |
| ½ | teaspoon | Each salt and pepper |
Directions
DRESSING
(DRESSING): In small bowl, whisk together oil, vinegar, chopped oregano and basil, mustard, garlic, salt and pepper.
Cut eggplant into ¼ inch thick slices. Lightly brush eggplant and zucchini with some of the dressing; place on greased grill over medium-high heat. Grill zucchini for 5 to 6 minutes and eggplant for 10 to 15 minutes, basting with dressing and turning occasionally, or until vegetables are tender.
Meanwhile, in large pot of boiling salted water, cook beans for 4 to 5 minutes or until tender-crisp. With slotted spoon or tongs, remove to colander; refresh under cold water and drain well.
Add asparagus to pot. Cook for about 3 minutes or until tender-crisp; drain and refresh under cold water. Drain again.
Brush tomatoes with 2 tbsp. of the dressing; toss beans, asparagus, and green pepper (if using) with remaining dressing. Decoratively arrange over platter along with grilled eggplant and zucchini. Garnish with basil, oregano and peas. Makes 6 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living's Best Vegetables.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 2, 1999