Balsamic Grilled Vegetables
Grilled and lightly dressed summer vegetables are equally delicious served warm or at room temperature. Red or yellow peppers (or a combination) add colour. Leftovers make terrific sandwiches the next day.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 154 |
| pro | 1 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 197 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 21% |
| vit C | 210% |
| folate | 12% |
-
4 sweet peppers
2 medium zucchini
1 small red onion
Balsamic Dressing:
1/3 cup (75 mL) extra-virgin olive oil
3 tbsp (45 mL) white balsamic or balsamic vinegar
1 tsp (5 mL) minced fresh oregano or rosemary
1/2 tsp (2 mL) each salt and pepper
Preparation:
Core and seed sweet peppers; cut into 1-inch (2.5 cm) widths and place in large bowl. Cut zucchini lengthwise into 1/4-inch (5 mm) thick strips; add to bowl.
Cut onion into 1/2-inch (1 cm) thick rings; skewer to keep rings intact. Set aside on plate.
Balsamic Dressing: In bowl, whisk together oil, vinegar, oregano, salt and pepper. Toss half with vegetables, brushing over onions; let stand for 10 minutes.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. Remove to platter, peeling skins from peppers if desired. Drizzle with remaining dressing.
Cut onion into 1/2-inch (1 cm) thick rings; skewer to keep rings intact. Set aside on plate.
Balsamic Dressing: In bowl, whisk together oil, vinegar, oregano, salt and pepper. Toss half with vegetables, brushing over onions; let stand for 10 minutes.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. Remove to platter, peeling skins from peppers if desired. Drizzle with remaining dressing.
Source
Canadian Living Magazine: July 2008
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