(3 peppers) Sweet Bell Peppers, seeded and quartered
large green zucchini, sliced diagonally 1/2 in. (1 cm) thick
green asparagus, woody ends trimmed
large sweet onion, peeled and cut into 8 wedges, with root still attached
large hothouse tomatoes, quartered
olive oil, divided
pepper, to taste
red wine vinegar
Sundried Tomato & Basil Goat Cheese Crumbles
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.
Whisk together pesto and vinegar in a small bowl. Slowly whisk in olive oil and set aside.
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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