Grilled Summer Vegetables & Lentils
Prep Time: 30 Minutes
Total Time: 40 Minutes
Servings: 6
Make the most of garden bounty with grilled vegetables and lentils. Served warm, it is a lovely side dish for a backyard barbecue.
Ingredients
Directions
Nutrition
Ingredients
1/4 cup (60 mL) extra virgin olive oil
2 Tbsp (30 mL) balsamic vinegar
3 cups (750 mL) chicken stock, vegetable stock, or water
1 eggplant, sliced 1/2-inch thick
1 zucchini, sliced 1/2-inch thick
2 red bell peppers, sliced into strips
1/2 cup (125 mL) shredded basil leaves
1/4 cup (60 mL) diced red onion
Directions
- In a small bowl, whisk together dressing ingredients. Set aside.
- Rinse the lentils and place in a medium saucepan. Cover with the stock or water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 20-25 minutes until the lentils are tender. Drain, then return the lentils to the pan to keep warm.
- Brush the eggplant, zucchini, and peppers with oil. Grill the vegetables over medium-high heat for about 5 minutes, until the underside has slight grill marks. Flip and continue to grill the other side until the vegetables are tender, but not mushy. Let cool slightly, then roughly chop the eggplant and peppers.
- Place the lentils, basil, red onion, parsley, and grilled vegetables in a large bowl. Drizzle with dressing and toss well to coat. Stir in Feta cheese. Season to taste with salt and pepper and serve warm.
Quick tip: Cooking lentils in chicken or vegetable stock adds extra flavour.
Nutritional Information
- Serving Size: 1 1/2 cups (375 mL)
- Per serving:
- Calories 480
- Total Fat 22 g
- Saturated Fat 4 g
- Cholesterol 5 mg
- Carbohydrates 48 g
- Dietary Fibre 13 g
- Sugar 8 g
- Protein 19 g
- Sodium 410 mg
- Potassium 882 mg
- Folate 53 mcg
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