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Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce Recipe

Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce Recipe

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Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce

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Ingredients

Count

Nutrition

356

Calories

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Ingredients:

Serving

1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tbsp dijon mustard
2 tbsp fresh lemon juice
2 tbsp chopped fresh thyme
1 tbsp grated lemon peel
2 large ears fresh corn, husked , each cut crosswise into 4 pieces
1 small eggplant (about 1 lb), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded , cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded , cut lengthwise into 6 strips
1 large zucchini, trimmed , quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled , cut on deep diagonal into 1/4-inch-thick slices
fresh herb sprigs
lemon wedges

Directions:

Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	356.29 Kcal (1492 kJ)
Calories from fat	237.18 Kcal
		% Daily Value*
Total Fat	26.35g	41%
Cholesterol	30.37mg	10%
Sodium	157.1mg	7%
Potassium	722.14mg	15%
Total Carbs	28.75g	10%
Sugars	12.6g	50%
Dietary Fiber	8.53g	34%
Protein	4.89g	10%
Vitamin C	79.7mg	133%
Vitamin A	1.8mg	60%
Iron	26.9mg	149%
Calcium	59.3mg	6%

Amount Per 100 g
Calories	92.12 Kcal (386 kJ)
Calories from fat	61.33 Kcal
		% Daily Value*
Total Fat	6.81g	41%
Cholesterol	7.85mg	10%
Sodium	40.62mg	7%
Potassium	186.72mg	15%
Total Carbs	7.43g	10%
Sugars	3.26g	50%
Dietary Fiber	2.2g	34%
Protein	1.26g	10%
Vitamin C	20.6mg	133%
Vitamin A	0.5mg	60%
Iron	6.9mg	149%
Calcium	15.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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