
Yields:
12
Total Time:
1 hr
Spicy, fresh, and satisfying, these make a spectacular vegetarian main course.
Advertisement - Continue Reading Below
Ingredients
- 1 Tbsp. ground allspice
- 1 Tbsp. onion powder
- 1 tsp. freshly ground nutmeg
- 1 tsp. dried powdered ginger
- 1 tsp. garlic powder
- 1/2 tsp. cayenne or ground dried habanero
- 1 1/2 Tbsp. dried thyme
- kosher salt
- Freshly ground pepper
- 1 3/4 cups extra-virgin olive oil
- 3 large portobello mushrooms
- 1 lb. oyster mushrooms
- 1/2 lb. shiitake mushrooms
- 1 fennel bulb
- 2 red bell peppers
- 1 1/2 lb. eggplant
- 1 lb. asparagus
- 8 whole scallions
- 1/2 cup minced scallions
- 1 large sweet onion
- 2 cups plain fat-free Greek yogurt
- 1/4 cup freshly squeezed lime juice
- Grilled bread
Directions
- Step 1Mix the spices, herbs, and 1 tablespoon each of salt and pepper with 1 1/2 cups of the oil. In a very large bowl, combine the mushrooms, fennel, red peppers, eggplant, asparagus, and whole scallions and gently toss with most of the seasoned oil. Brush the onion slabs with the remaining seasoned oil.
- Step 2Light a grill and oil the grate. Working in batches, grill the vegetables over moderately high heat, turning, until tender and charred, 10 minutes per batch. Arrange the vegetables on a platter and keep warm.
- Step 3In a small bowl, whisk the yogurt with the minced scallions, lime juice, and remaining 1/4 cup of oil. Serve the vegetables with the yogurt sauce and grilled bread.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below