Vegetables with Walnut Dressing
Ingredients
- 2 zucchini, sliced diagonally 1/3 inch thick ⓘ
- 1/2 pound shiitake mushrooms, stemmed
- 1/2 pound thick asparagus, peeled
- 1 red onion, sliced 1/3 inch thick ⓘ
- 1/2 cup extra-virgin olive oil, plus more for brushing ⓘ
- Salt and freshly ground black pepper ⓘ
- 1 cup walnuts
- 1 small shallot, very finely chopped ⓘ
- 1 teaspoon thyme leaves ⓘ
- 1 tablespoon freshly squeezed lemon juice ⓘ
Instructions
- Preheat the oven to 350.
- Light a grill.
- Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper.
- Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes.
- Transfer the grilled vegetables to a serving platter.
- Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant.
- Let cool completely.
- Transfer the toasted walnuts to a food processor.
- Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped.
- Season the dressing with salt and pepper and drizzle over the grilled vegetables.
- Serve.
Nutrition & Diet Analysis (per serving)
433
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).