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grilled vegetables with red palm oil vinaigrette

Tags
  • Entree
  • Vegan
  • vegetarian
  • Cook time
    8 mins
  • Prep time
    10 mins
  • Serving
    4
Key Ingredients

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.

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