Balsamic Vegetables Balsamic Vegetables

Author: Canadian Living

Before: The original recipe has 1/4 cup (50 mL) olive oil and a whole tub of feta cheese. After: This lightened-up version increases vegetables and tosses them with balsamic dressing. Grilling instructions are added for summer months.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2006


Balsamic Dressing:


Place mushrooms in large bowl. Halve, core and seed sweet peppers; cut each half into quarters. Cut zucchini and eggplant diagonally into 1/4-inch (5 mm) thick slices. Leaving root end intact, cut onion into wedges. Cut fennel lengthwise into 1/4-inch (5 mm) thick slices. Add all vegetables to bowl. Toss with oil, basil, salt and pepper.

Arrange on 2 large rimmed baking sheets. Broil, 1 sheet at a time and turning once, until tender and slightly charred, about 10 minutes. (Or place directly on grill over medium heat and grill for same time.)

Balsamic Dressing: Meanwhile, in large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper; add vegetables and parsley and toss to coat.

Nutritional facts <b>Per serving:</b> about

  • Sodium 326 mg
  • Protein 2 g
  • Calories 126.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g


  • Iron 11.0
  • Folate 18.0
  • Calcium 4.0
  • Vitamin A 14.0
  • Vitamin C 170.0
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Balsamic Vegetables