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Makes
Serves: 8
Level
easy
Prep Time
15
Total Time
35

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
olive oil, divided
60 mL
1/2 tsp
salt
2 mL
pepper, to taste
2 tbsp
Traditionnel Pesto
30 mL
1 tbsp
red wine vinegar
15 mL
1 pkg
Sundried Tomato & Basil Goat Cheese Crumbles
113 g

Method

Step 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.
Step 2
Whisk together pesto and vinegar in a small bowl. Slowly whisk in olive oil and set aside.
Step 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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Characteristics

Grill Potluck Side Dishes

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
150
Fat:
10 g
Saturated Fat:
2.5 g
Carbs:
12 g
Protein:
5 g
Cholesterol:
10 mg
Fiber:
3 g
Sodium:
130 mg
Potassium:
440