Grilled Summer Vegetables & Lentils –

Grilled Summer Vegetables & Lentils

  By lentilsorg      ,

April 28, 2017

.0 0

Make the most of garden bounty with grilled vegetables and lentils. Served warm, it is a lovely side dish for a backyard barbecue.

  • Prep: 30 Minutes
  • Cook: 10 Minutes
  • 30 Minutes

    10 Minutes

    40 Minutes

  • Yields: 6


  1. In a small bowl, whisk together dressing ingredients. Set aside.
  2. 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.
  3. 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.
  4. 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.



1/4 cup (60 mL) extra virgin olive oil

2 Tbsp (30 mL) balsamic vinegar

1 garlic clove, minced

2 tsp (10 mL) Dijon mustard

1 tsp (5 mL) maple syrup

to taste, salt and pepper


1 cup (250 mL) green lentils

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

olive oil, for brushing

1/2 cup (125 mL) shredded basil leaves

1/4 cup (60 mL) diced red onion

1/4 cup (60 mL) chopped parsley

1/2 cup (125 mL) crumbled Feta cheese


Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Sodium410 mg
Potassium882 mg
Protein 19 g
Cholesterol5 mg
Sugar8 g
Total Fat22 g
Saturated Fat4 g
Total Carbohydrates48 g
Dietary Fiber13 g