Recipe for Grilled Vegetables with Olive and Sun-Dried Tomato Dressing 
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Yield:
4
Ingredients:
Amount Ingredient
Nonstick vegetable oil spray
4 sm zucchini trimmed, and
cut lengthwise in half
2 x red bell peppers quartered
4 x red-skinned sweet potatoes, yams (8 oz ea), peeled,
and each cut lengthwise into 6 wedges
Salt to taste
Freshly-ground black pepper to taste
1 tbl grated orange peel
2 tsp chopped fresh rosemary
3 tbl fresh lemon juice
2 tbl extra-virgin olive oil
1 tbl chopped brine-cured black olives
(such as Kalamata)
2 x oil-packed sun-dried tomato halves drained, chopped
Instructions:
Instructions: 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.

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.

Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.

This recipe yields 4 servings.

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