Balsamic Vegetables
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% |
Suggested Recipes
-
6 large mushrooms
2 sweet red, yellow or green peppers
1 zucchini
1 japanese eggplant
Half sweet onion (such as Vidalia or Spanish)
Half fennel bulb
1 tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) minced fresh parsley
Balsamic Dressing:
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) 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.
Tags:
Source
Canadian Living Magazine: February 2006
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