Ingredients
Nonstick vegetable oil spray
4
small zucchini, trimmed, cut lengthwise in half
2
red bell peppers, quartered
4
8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges
1
tbsp grated orange peel
2
tsp chopped fresh rosemary
2
tbsp extra-virgin olive oil
1
tbsp chopped brine-cured black olives (such as Kalamata)
2
oil-packed sun-dried tomato halves, drained, chopped
2
hard-boiled eggs, shelled, halved
Directions
1.
Spray grill with oil spray and prepare barbecue (medium-low heat). Spray all vegetables on all sides with oil spray. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.
2.
Meanwhile, mix orange peel and rosemary in small bowl. Whisk lemon juice and next 3 ingredients in large bowl. Season dressing with salt and pepper. Add grilled vegetables to dressing; toss to coat.
3.
Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.
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