Name: Mixed Grill With Balsamic-mustard Vegetables Recipe
Total time: 30 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This healthy dinner recipe is perfect for using up whatever fresh vegetables you have on hand. Just pay attention to cook time: denser vegetables, such as peppers and onions, take a bit longer than softer ones like zucchini and squash. Smaller ones, like cherry tomatoes, may need to be cooked in a grill basket. 

How to make Mixed Grill With Balsamic-mustard Vegetables Recipe

Katie Workman

Crawler

American

<p>This healthy dinner recipe is perfect for using up whatever fresh vegetables you have on hand. Just pay attention to cook time: denser vegetables, such as peppers and onions, take a bit longer than softer ones like zucchini and squash. Smaller ones, like cherry tomatoes, may need to be cooked in a grill basket. </p>

Non Vegetarian

Extra virgin olive oil

Balsamic vinegar

Minced Shallot

Dijon mustard

Ground pepper

Salt

Beef tenderloin or petite filet

2 ears corn,  husked and cut crosswise into

Portobello Mushroom Caps

2 medium bell peppers,  cut lengthwise into

2 medium zucchini,  cut on the diagonal into slices

1 japanese eggplant,  cut on the diagonal into slices

1 medium red onion,  cut into thick slices

Whisk oil, vinegar, shallot, mustard, pepper and salt in a large bowl. Reserve 1/4 cup of the marinade in a small bowl. Brush beef with 1 tablespoon of the remaining marinade. Add corn, mushroom caps, peppers, zucchini, eggplant and onion to the large bowl and toss to combine. Let stand at room temperature, stirring the vegetables once or twice, for 1 hour. Or refrigerate for up to 4 hours.

step 1

step 2

Grill the beef and sausage, turning once halfway through, until the beef is cooked to your liking, 12 to 14 minutes for medium, and the sausage registers an internal temperature of 165 degrees f, 8 to 10 minutes. Transfer to a clean cutting board.

step 3

Grill the vegetables until tender and lightly charred, turning once or twice, 8 to 10 minutes total.

step 4

Slice the beef, sausage and mushroom caps. Arrange on a platter with the vegetables. Drizzle with the reserved marinade or serve it on the side.

step 5

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