Marinated Grilled Vegetables with Avocado Whipped Feta.
Ingredients
- ¼ cup olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 4 garlic cloves minced
- 1 teaspoon smoked paprika
- ½ 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.