Tested till perfect Balsamic Grilled Vegetables
Balsamic Grilled Vegetables
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2008

Recipe3 out of 5 based on 11 ratings.
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  • Portion size 6


    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
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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.

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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