Balsamic Grilled Vegetables

Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 1 red onion cut in 1/2-inch thick slices
  • 4 sweet peppers cut in 1-inch wide strips
  • 2 zucchinis cut lengthwise in 1/4-inch thick strips
Balsamic Dressing:
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon minced fresh oregano (or 1/2 tsp dried oregano, crumbled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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 facts Per serving: about

  • Sodium 197 mg
  • Protein 1 g
  • Calories 154.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 210.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Balsamic Grilled Vegetables

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