Time 35m Yield 9 servings. Number Of Ingredients 11 Steps:
In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes., Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.
Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. In a large bowl, combine the zucchini, eggplants, tomatoes, shallots, bell pepper, garlic, thyme, and parsley. Divide the vegetable mixture among the lengths of parchment, arranging on one half of each parchment heart near the crease. Drizzle the oil over the vegetables, and add salt and pepper. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist parchment twice, gently but firmly, to seal. Repeat. Place the packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron), and bake 25 minutes or until fully puffed. Remove from the oven, and open the packet carefully. Transfer the vegetables to a serving plate, and spoon the cooking liquid over if desired.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 425°F. Prepare a shallow roasting dish with nonstick cooking spray. Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish. Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper. Drizzle sauce over the mixed vegetables and toss to coat. Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
Time 35m Yield 9 serving(s) Number Of Ingredients 13 Steps:
Slice the mushrooms, peppers and zucchini; place in a large resealable plastic bag. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes. Drain vegetables and discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese. Editor’s Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
