Prep Time
10
Cook Time
8
Servings
4
Grilled Vegetables with Red Palm Oil Vinaigrette
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
- Red Palm Oil Vinaigrette: Whisk together oil, vinegar, thyme, mustard, garlic, salt and pepper.
- 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.
- 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.
- 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.
Made With Nutiva
Organic Red Palm Oil
Nutrient-dense, ethically-made Fair Trade oil from small family farms in Ecuador
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