Grilled Vegetable Platter

Grilled Vegetable Platter Image by: Grilled Vegetable Platter Author: Canadian Living

Have fun with this platter, grilling vegetables in batches and adding your favourites to the mix. Serve with Chimichurri Verde.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2010

Ingredients

  • 4 sweet red peppers
  • 4 sweet orange peppers
  • 4 yellow zucchinis
  • 4 green zucchinis
  • 2 red onions
  • 9 portobello mushrooms
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Core and seed red and orange peppers; cut into quarters. Cut zucchini lengthwise into 1/4-inch (5 mm) thick strips.

Cut onions into 1/2-inch (1 cm) thick rings; skewer to keep rings intact. Remove stems from mushrooms; with spoon, scrape out gills.

Brush vegetables with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes.

Nutritional facts Per serving: about

  • Sodium 56 mg
  • Protein 3 g
  • Calories 145.0
  • Total fat 10 g
  • Potassium 632 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 215.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Vegetable Platter

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