Grilled Summer Vegetable Platter

8
Easy
Side Dishes

Characteristics

Nutritional Facts Per Serving

150
Calories
5 g
Protein
12 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 150
  • Lipides 10 g
    • Saturated fat  2.5 g
  • Cholesterol 10 mg
  • Sodium  130 mg
  • Carbs 12 g
    • fiber  3 g
  • Protein 5 g

Ingredients

  • 1 pkg (3 peppers) Sweet Bell Peppers, seeded and quartered
  • 1 large green zucchini, sliced diagonally 1/2 in. (1 cm) thick
  • 1 bunch green asparagus, woody ends trimmed
  • 1 large sweet onion, peeled and cut into 8 wedges, with root still attached
  • 2 large hothouse tomatoes, quartered
  • 1/4 cup ( 60 mL) olive oil, divided
  • 1/2 tsp (2 mL) salt
  • pepper, to taste
  • 2 tbsp (30 mL)Traditionnel Pesto
  • 1 tbsp (15 mL) red wine vinegar
  • 1 pkg (113 g) Sundried Tomato & Basil Goat Cheese Crumbles

Method

  1. Preheat grill to medium-high. Place vegetables on a tray and drizzle with 1 tbsp (15 mL) of the olive oil; season with salt and pepper. Set aside.
  2. Whisk together pesto and vinegar in a small bowl. Slowly whisk in olive oil and set aside.
  3. Place onion on hot grill; after 3 min., add peppers and asparagus, then zucchini. Turn vegetables as needed, grilling for 8 to 10 min. in total. Just before other vegetables are done, place tomato quarters on grill for 30 seconds. Transfer grilled vegetables to a platter, drizzle with the pesto dressing and sprinkle with goat cheese.

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