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
Ingredients
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
- Folate 20.0
- Calcium 3.0
- Vitamin A 23.0
- Vitamin C 215.0
