A plentiful array of grilled vegetables is just right for a crowd. You can cook the vegetables early in the day to free up the barbecue for the burgers or other items that residents contribute.
- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2004
Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Seed, core and cut red, green and yellow peppers into quarters. Snap woody ends off asparagus. Cut carrots on the diagonal into 1/2-inch (1 cm) thick slices. Cut red onion into 1/2-inch (1 cm) thick slices. Place eggplant, peppers, asparagus, carrots and onion in bowl. Add mushrooms and green onions. Add oil, salt and pepper; gently toss to coat.
Dressing: In large bowl, whisk together oil, vinegar, garlic, salt and pepper; set aside.
Place eggplant, sweet peppers and carrots on greased grill over medium heat; close lid and grill, turning occasionally, until slightly charred, about 20 minutes. Transfer to bowl of dressing; toss to coat.
Add red onion and mushrooms to grill; grill, covered and turning occasionally, until slightly charred, about 15 minutes. Add to dressing; toss to coat.
Add asparagus and green onions to grill; grill, covered and turning occasionally, until slightly charred, about 8 minutes. Add to dressing; toss to coat. (Make-ahead: Cover and refrigerate for up to 24 hours; bring to room temperature to serve.)
With tongs, arrange vegetables on platter; drizzle with any remaining dressing.
Nutritional facts <b>Per serving:</b> about
- Sodium 169 mg
- Protein 3 g
- Calories 131.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
- Iron 8.0
- Folate 29.0
- Calcium 3.0
- Vitamin A 63.0
- Vitamin C 73.0