Grilled and lightly dressed summer vegetables are equally delicious served warm or at room temperature. Red or yellow peppers (or a combination) add colour. Leftovers make terrific sandwiches the next day.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2008
MethodCore and seed sweet peppers; cut into 1-inch (2.5 cm) widths and place in large bowl. Cut zucchini lengthwise into 1/4-inch (5 mm) thick strips; add to bowl.
Cut onion into 1/2-inch (1 cm) thick rings; skewer to keep rings intact. Set aside on plate.
Balsamic Dressing: In bowl, whisk together oil, vinegar, oregano, salt and pepper. Toss half with vegetables, brushing over onions; let stand for 10 minutes.
Place vegetables on greased grill over medium-high heat; close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. Remove to platter, peeling skins from 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
- Iron 6.0
- Folate 12.0
- Calcium 2.0
- Vitamin A 21.0
- Vitamin C 210.0