By lentilsorg Side Dish Italian Boiling, Grilling
April 28, 2017
Make the most of garden bounty with grilled vegetables and lentils. Served warm, it is a lovely side dish for a backyard barbecue.
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
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