For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- For dressing, in bowl, whisk together dressing mix, mayonnaise, oil, and milk. Using the 2-in-1 Citrus Press, squeeze in juice from lemon.
- Preheat grill to medium-high.
- Meanwhile, trim tough ends from asparagus.
- Cut eggplant on the diagonal into thick slices.
- Slice onion into thick rings.
- Cut pepper into quarters; discard seeds.
- Place all veggies in a bowl; add dry glaze and oil. If you have extra time, let stand to marinate for 10 min.
- Place veggies on grill; close lid and grill, turning once, until tender, 12–15 min.
- Place greens on a platter; top with grilled veggies and tomatoes, if desired. Serve dressing on the side.
Japanese eggplants are long and slender with smooth and shiny purple skin. They have a mild, sweet flavor with a tender meaty texture.
Serve with 4 oz (113 g) lean protein and 1⁄2 cup cooked grains.
Per serving: Calories 150, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 14 g (Fibre 4 g, Sugars 8 g), Protein 4 g.
20 min
8 servings
$2.68/serving
20 min8 servings$2.68/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- For dressing, in bowl, whisk together dressing mix, mayonnaise, oil, and milk. Using the 2-in-1 Citrus Press, squeeze in juice from lemon.
- Preheat grill to medium-high.
- Meanwhile, trim tough ends from asparagus.
- Cut eggplant on the diagonal into thick slices.
- Slice onion into thick rings.
- Cut pepper into quarters; discard seeds.
- Place all veggies in a bowl; add dry glaze and oil. If you have extra time, let stand to marinate for 10 min.
- Place veggies on grill; close lid and grill, turning once, until tender, 12–15 min.
- Place greens on a platter; top with grilled veggies and tomatoes, if desired. Serve dressing on the side.
Japanese eggplants are long and slender with smooth and shiny purple skin. They have a mild, sweet flavor with a tender meaty texture.
Serve with 4 oz (113 g) lean protein and 1⁄2 cup cooked grains.
Per serving: Calories 150, Fat 10 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 14 g (Fibre 4 g, Sugars 8 g), Protein 4 g.
