Balsamic Vegetables

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Tested Till Perfect

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.

Servings: 4

Ingredients:

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%

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




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