Step 1

Recipe Steps

steps 3

30 min

Step 1

Cut off the ends of the zucchini and eggplants, then cut into half. Keep the root (hairy end) intact to hold the onion slices together while grilling. Then cut the onion into thick slices of about 1 inch. Leave the mushrooms whole.

Step 2

Preheat the grill pan to medium-high heat. Add the 4 tbsp olive oil, balsamic vinegar, lemon juice, liquid sweetener, Dijon mustard, minced garlic, salt, black pepper and basil. Whisk to combine.

Step 3

Toss the vegetables with 2 tbsp olive oil, salt and pepper. Place the vegetables on the grill pan over direct heat and grill for about 3-5 minutes each side, or until crisp-tender and nicely charred. Transfer the vegetables to a plate and drizzle with the marinade. Let sit for about 5-10 minutes before serving!

Step 2

Recipe Steps

steps 3

30 min

Step 1

Cut off the ends of the zucchini and eggplants, then cut into half. Keep the root (hairy end) intact to hold the onion slices together while grilling. Then cut the onion into thick slices of about 1 inch. Leave the mushrooms whole.

Step 2

Preheat the grill pan to medium-high heat. Add the 4 tbsp olive oil, balsamic vinegar, lemon juice, liquid sweetener, Dijon mustard, minced garlic, salt, black pepper and basil. Whisk to combine.

Step 3

Toss the vegetables with 2 tbsp olive oil, salt and pepper. Place the vegetables on the grill pan over direct heat and grill for about 3-5 minutes each side, or until crisp-tender and nicely charred. Transfer the vegetables to a plate and drizzle with the marinade. Let sit for about 5-10 minutes before serving!

Step 3

Recipe Steps

steps 3

30 min

Step 4

Recipe Steps

Step 5

Recipe Steps

Step 6

steps 3

30 min

Step 7

Step 1

Cut off the ends of the zucchini and eggplants, then cut into half. Keep the root (hairy end) intact to hold the onion slices together while grilling. Then cut the onion into thick slices of about 1 inch. Leave the mushrooms whole.

Step 8

Step 1

Cut off the ends of the zucchini and eggplants, then cut into half. Keep the root (hairy end) intact to hold the onion slices together while grilling. Then cut the onion into thick slices of about 1 inch. Leave the mushrooms whole.

Step 9

Cut off the ends of the zucchini and eggplants, then cut into half. Keep the root (hairy end) intact to hold the onion slices together while grilling. Then cut the onion into thick slices of about 1 inch. Leave the mushrooms whole.

Step 10

Cut off the ends of the zucchini and eggplants, then cut into half. Keep the root (hairy end) intact to hold the onion slices together while grilling. Then cut the onion into thick slices of about 1 inch. Leave the mushrooms whole.

Step 11

Step 2

Preheat the grill pan to medium-high heat. Add the 4 tbsp olive oil, balsamic vinegar, lemon juice, liquid sweetener, Dijon mustard, minced garlic, salt, black pepper and basil. Whisk to combine.

Step 12

Step 2

Preheat the grill pan to medium-high heat. Add the 4 tbsp olive oil, balsamic vinegar, lemon juice, liquid sweetener, Dijon mustard, minced garlic, salt, black pepper and basil. Whisk to combine.

Step 13

Preheat the grill pan to medium-high heat. Add the 4 tbsp olive oil, balsamic vinegar, lemon juice, liquid sweetener, Dijon mustard, minced garlic, salt, black pepper and basil. Whisk to combine.

Step 14

Preheat the grill pan to medium-high heat. Add the 4 tbsp olive oil, balsamic vinegar, lemon juice, liquid sweetener, Dijon mustard, minced garlic, salt, black pepper and basil. Whisk to combine.

Step 15

Step 3

Toss the vegetables with 2 tbsp olive oil, salt and pepper. Place the vegetables on the grill pan over direct heat and grill for about 3-5 minutes each side, or until crisp-tender and nicely charred. Transfer the vegetables to a plate and drizzle with the marinade. Let sit for about 5-10 minutes before serving!

Step 16

Step 3

Toss the vegetables with 2 tbsp olive oil, salt and pepper. Place the vegetables on the grill pan over direct heat and grill for about 3-5 minutes each side, or until crisp-tender and nicely charred. Transfer the vegetables to a plate and drizzle with the marinade. Let sit for about 5-10 minutes before serving!

Step 17

Toss the vegetables with 2 tbsp olive oil, salt and pepper. Place the vegetables on the grill pan over direct heat and grill for about 3-5 minutes each side, or until crisp-tender and nicely charred. Transfer the vegetables to a plate and drizzle with the marinade. Let sit for about 5-10 minutes before serving!

Step 18

Toss the vegetables with 2 tbsp olive oil, salt and pepper. Place the vegetables on the grill pan over direct heat and grill for about 3-5 minutes each side, or until crisp-tender and nicely charred. Transfer the vegetables to a plate and drizzle with the marinade. Let sit for about 5-10 minutes before serving!