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Marinated Grilled Vegetables with Avocado Whipped Feta.

Deel op Facebook Print Recipe

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 4 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • 2 zucchini squash sliced into rounds
  • 2 large portobello mushroom caps sliced
  • 1 large eggplant sliced into rounds
  • 1 large onion sliced into rounds
  • 1 cup radishes halved
  • 2 medium sweet potatoes cut into “fry-like” pieces
  • 1 baguette sliced into rounds
  • Fresh oregano basil, rosemary and thyme

Avocado whipped feta

  • 8 ounces feta cheese
  • 1 avocado cubed
  • 1 tablespoon olive oil if needed

Instructions

  • Add the oil, soy sauce, brown sugar, garlic, paprika and pepper into a bowl; stir until well combined.
  • In a large baking dish, add zucchini, mushrooms, and eggplant, onion and radish pieces.
  • Pour marinade over it and refrigerate for 30 minutes.
  • Place sweet potato slices in a saucepan full of water and bring it to a boil, for 1-2 minutes.
  • Toss with marinade.
  • Heat grill on high.
  • Brush olive on both sides of the baguette.
  • Place veggies from the marinade onto the grill, using tongs.
  • Grill until grill marks appear and veggies are golden.
  • Add vegetables and bread to a large baking sheet.
  • Season with salt and pepper.
  • Sprinkle fresh herbs over the vegetables.
  • Serve with avocado feta.

Avocado whipped feta

  • Pulse feta in a food processor until small crumbs remain.
  • Stir in the avocado and puree until feta is creamy, for 4-5 minutes.
  • Serve topped fresh herbs.
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Course; Barbecue / Vegetables
Diets; Vegetarian