Balsamic Vegetables
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 126 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 326 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 14 |
| vit C | 170 |
| folate | 18 |
Before: The original recipe has 1/4 cup (50 mL) olive oil and a whole tub of feta cheese. After: This lightened-up version increases vegetables and tosses them with balsamic dressing. Grilling instructions are added for summer months.
Ingredients
- 6 large mushrooms
- 2 sweet red peppers or green peppers
- 1 zucchini
- 1 Japanese eggplant
- 1/2 sweet onion, (such as Vidalia or Spanish)
- 1/2 fennel bulb
- 1 tbsp extra-virgin olive oil
- 1 tsp dried basil
- 1/4 tsp each salt and pepper
- 1 tbsp minced fresh parsley
- Balsamic Dressing:
- 1 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp each salt and pepper
Preparation
Place mushrooms in large bowl. Halve, core and seed sweet peppers; cut each half into quarters. Cut zucchini and eggplant diagonally into 1/4-inch (5 mm) thick slices. Leaving root end intact, cut onion into wedges. Cut fennel lengthwise into 1/4-inch (5 mm) thick slices. Add all vegetables to bowl. Toss with oil, basil, salt and pepper.
Arrange on 2 large rimmed baking sheets. Broil, 1 sheet at a time and turning once, until tender and slightly charred, about 10 minutes. (Or place directly on grill over medium heat and grill for same time.)
Balsamic Dressing: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper; add vegetables and parsley and toss to coat.
Source : Canadian Living Magazine: February 2006
- Keywords : Broil; Sides; Vegetarian; Mushrooms; Zucchini; Eggplant; Red pepper; Fennel;
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