Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
 | Gluten Free |
 | Non-GMO project verified |
 | Nut free (excludes coconut) |
- 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/servingEpicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
| Gluten Free |
| Non-GMO project verified |
| Nut free (excludes coconut) |
- 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.
