This makes enough for both the flank steak and pizza recipes, plus extra for other easy meals. Try the vegetables tossed with pasta, in sandwiches or on burgers.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2011
MethodQuarter red and yellow peppers; seed and core. Trim ends off zucchini; cut lengthwise into 1/4-inch (5 mm) thick strips. Cut onions into 1/4-inch (5 mm) thick rings. Cut eggplant crosswise into 1/2-inch (1 cm) thick slices.
Place eggplant in colander; sprinkle both sides with salt. Let stand for 30 minutes; pat dry.
Seasoned Oil: Whisk together oil, garlic, salt, pepper and hot pepper flakes; brush over vegetables.
Place peppers on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and tender, 15 to 20 minutes. Remove and let cool enough to handle; coarsely chop.
Repeat with zucchini, grilling for about 8 minutes.
Repeat with onions and eggplant, grilling for about 8 minutes.
Toss together peppers, zucchini, onions and eggplant. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Nutritional facts Per 1 cup: about
- Sodium 99 mg
- Protein 2 g
- Calories 107.0
- Total fat 6 g
- Potassium 298 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
- Iron 4.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 15.0
- Vitamin C 158.0