Grilled Marinated Vegetables With Lentils & Capers
January 11, 2023
Makes 4 servings
2 yellow squash, cut on a bias into ¼-inch slices
2 zucchini, cut on a bias into ¼-inch slices
1 yellow bell pepper, diced large
1 red bell pepper, diced large
1 cup Japanese eggplant, cut lengthwise into ¼-inch slices
2 portobello mushrooms, stems removed
1 tbsp Lakanto® Sugar-Free Maple Flavored Syrup
2 cups parsnips, peeled and sliced lengthwise
2 medium sweet potatoes, peeled and sliced lengthwise into wedges
1Heat up grill. Set oven temperature to 375°.
2Toss all Grilled Vegetables ingredients together in a large bowl. When grill is hot, place each vegetable, one at a time, on the grill. Grill for 10 to 15 minutes on each side or until grill marks appear. Flip vegetables over and cook for another 10 to 15 minutes. Remove from the grill and rest on a plate.
3In a small mixing bowl, stir together 1 tbsp of avocado oil, maple-flavored syrup, Dijon mustard, lemon juice, capers, and thyme. Set aside.
4In a large bowl, toss together the red onions, parsnips, sweet potatoes, and tomatoes with remaining avocado oil. Sprinkle sea salt on top.
5Place vegetables and garlic bulb on a prepared sheet pan with parchment paper on the bottom. Place in the oven and roast for 30 minutes, until tender and browned.
6Pour caper dressing over the vegetables and roast for 10 more minutes.
7Remove vegetables from the oven and add brown lentils to the mix.
8To serve, place grilled vegetables on a platter. Place roasted vegetables on top, and sprinkle with fresh parsley and hemp hearts.