Tested till perfect Balsamic Grilled Vegetables

Balsamic Grilled Vegetables

Grilled and lightly dressed summer vegetables are equally delicious when served warm or at room temperature.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2012

  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 6


  • 1 1small red onionred onions, cut in 1/2-inch thick slices
  • 4 4sweet peppersweet peppers, cut in 1-inch wide strips
  • 2 2zucchinizucchinis, cut lengthwise in 1/4-inch thick strips

Balsamic Dressing:

  • 1/3 cup 1/3cupextra-virgin olive oil
  • 3 tbsp 3tbspwhite balsamic vinegar or balsamic vinegar
  • 1 tsp 1tspminced fresh oregano, (or 1/2 tsp dried oregano, crumbled)
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
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Balsamic Dressing: Whisk together oil, vinegar, oregano, salt and pepper.

Skewer onion slices through edges to keep rings intact. Toss half of the balsamic dressing with peppers and zucchini; brush some of the remainder over onions. Let stand for 10 minutes.

Grill, covered, on greased grill over medium-high heat, turning once, until tender and grill-marked, 10 to 15 minutes. Transfer to platter, peeling skins off peppers if desired; drizzle with remaining dressing.

Nutritional Information Per serving: about

cal 154 pro 1g total fat 12g sat. fat 2g
carb 11g fibre 2g chol 0mg sodium 197mg

% RDI:

calcium 2 iron 6 vit A 21 vit C 210
folate 12
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