4 4-inch Portobello mushroom caps
1 red onion, sliced 1/2 inch thick
2 ears corn, shucked
2 large red bell peppers, seeded and quartered
2 medium zucchini, halved lengthwise
2 medium yellow squash, halved lengthwise
Olive oil to coat veggies
2 Tbsp olive oil
2 tsp fresh lemon juice
1 tsp minced fresh thyme
1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1 ounce pine nuts (about 1/4 cup)
1/2 cup Parmesan cheese (optional)
1 cup cooked quinoa
1. Preheat grill to medium high
2. Coat all veggies with light coating of olive oil. Arrange them on grill rack. Grill 5 minutes per side or to desired tenderness.
3. Combine oil and next 5 ingredients (oil through pepper) in a lagre bowl, stirring with a whisk. Cut kernels from the ears of corn. Cut remaining veggies into bite size pieces. Add corn and other veggies to oil mixture. Toss gently to combine. Top with pine nuts and cheese.
4. Serve over quinoa.
Recipe adapted from Cooking Light, June 2014