- Portion size 6 servings
MethodSherry Vinaigrette: In small bowl, whisk together oil, vinegar, garlic, mustard and sugar; set aside.
Cut eggplant and zucchini into generous 1/4-inch (5 mm) thick slices; place in bowl. Toss with 4 tsp (20 mL) of the oil and pinch each of the salt and pepper.
Cut yellow pepper into quarters. Cut onion into 1/4-inch (5 mm) thick slices. Brush with 4 tsp (20 mL) of the remaining oil and pinch each of the remaining salt and pepper.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until browned and tender, 10 to 15 minutes.
Meanwhile, leaving core intact, cut radicchio into 4 wedges. Brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill; close lid and grill, turning once, until core is tender when pierced with fork and leaves are mostly browned, 4 minutes.
Cut peppers into strips. Separate onion into rings. Cut out core of radicchio. On platter or in bowl, toss all vegetables with dressing and basil. Garnish with Asiago cheese. Makes 4 to 6 servings.
Nutritional facts Per serving: about
- Sodium 171 mg
- Protein 3 g
- Calories 155.0
- Total fat 13 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 4.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 5.0
- Vitamin C 53.0