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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2006
Ingredients
Balsamic Dressing:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 326 mg
- Protein 2 g
- Calories 126.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 11.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 170.0
