Skip to content
Lots of simple and tasty vegetables are grilled with red palm oil for a tasty easy side or vegetarian main dish.
ingredients
1 1/2 cups cherry tomatoes
1 small red onion, sliced into thick rounds
2 medium zucchini, cut into 1/2-inch slices diagonally
1 each red and yellow bell pepper, quartered
2 baby eggplants, sliced diagonally
2 cups cooked quinoa (optional)
1 tbsp chopped fresh parsley
[b]Red Palm Oil Vinaigrette:[/b]
1/4 cup Nutiva Organic Unrefined Red Palm Oil Organic Red Palm Oil
2 tbsp red wine vinegar
2 tsp chopped fresh thyme
1 tsp grainy mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground pepper
instructions
1. Red Palm Oil Vinaigrette: Whisk together oil, vinegar, thyme, mustard, garlic, salt and pepper.
2. Preheat grill to medium-high heat; grease grate well. Thread cherry tomatoes on metal or soaked wooden skewers; brush with some of the vinaigrette. Toss remaining vinaigrette with onion, zucchini, peppers and eggplants.
3. Grill tomatoes and onion for 3 to 5 minutes, or until tomatoes are blistered and onion is charred. Grill zucchini, peppers and eggplants for 8 to 10 minutes or until grill-marked and tender.
4. Serve vegetables over bed of quinoa (if using). Garnish with parsley.
Lots of simple and tasty vegetables are grilled with red palm oil for a tasty easy side or vegetarian main dish.
