Grilled Veggie Platter with Simple Maple Mustard Vinaigrette
Ingredients 3 Belgian endive halved 2 red bell peppers, quartered 2 large portobello mushroom caps 1 medium eggplant, cut into 1/2" slices 1 large sweet potato, cut into 1/2" slices 1/4 cup olive oil Salt and pepper to taste 3 cups fresh arugula or baby spinach 1/2 cup olive oil 1/4 cup white vinegar 2 teaspoons Dijon mustard 2 teaspoons maple syrup Pinch of salt and black pepper 2 garlic cloves, minced (optional) Directions Prep: If grilling outside, bring your grill to 375-400° Fahrenheit. If using an indoor grill pan, use the stovetop burner to bring the pan to medium-high heat when ready to grill. Cut endive heads in half. Cut peppers, mushrooms, and eggplant into 1/2" slices. Remove stem from mushrooms and using a spoon, remove...