This rustic dish is perfect for entertaining because you can serve it at room temperature or straight from the grill. It also makes a great filling for a vegetarian sandwich. Just spread 1 oz (30 g) ch?e or herbed cream cheese over a crusty roll or piece of baguette and sandwich the grilled vegetables.?
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2012
- 3 zucchinis green and/or yellow (1-1/2 lb/675 g)
- 1 red onion
- 2 sweet peppers orange and/or yellow
- 4 portobello mushrooms
- 1/4 cup chopped fresh flat-leaf parsley
- 1/3 cup balsamic vinegar
- 3 cloves garlic grated or pressed
- 2 teaspoons liquid honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
MethodBalsamic Marinade: In bowl, combine vinegar, garlic, honey, salt and pepper; slowly whisk in oil until emulsified.
Cut each zucchini in half crosswise; cut lengthwise into 1/2-inch (1 cm) thick slices. Place in large dish. Cut onion into 1/2-inch (1 cm) thick rounds; add to dish.
Core and seed sweet peppers; cut into large chunks and add to dish.
Remove stems and gills from mushrooms; cut caps into quarters and add to dish.
Pour marinade over vegetables; cover and let stand at room temperature for 2 hours, tossing occasionally.
Place vegetables on greased grill over medium-high heat; close lid and grill, basting frequently with marinade, until tender, about 12 minutes. Serve sprinkled with parsley.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 41 mg
- Sugars 4 g
- Protein 2 g
- Calories 97.0
- Total fat 7 g
- Potassium 309 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
- Iron 4.0
- Folate 10.0
- Calcium 2.0
- Vitamin A 10.0
- Vitamin C 60.0