Preparation time
30 minutes
Ready in
41 minutes
Grilling Time: 11 minutes
Makes
6 servings
Ingredients
- 3 small Ontario Eggplants
- 1 Ontario Zucchini, about 6-inch (15 cm)
- 1 Ontario Yellow Summer Squash, about 6-inch (15 cm)
- 1 each large Ontario Greenhouse Sweet Red and Yellow Pepper
- 1 Ontario Red Onion
- 1 pkg (227 g) Ontario Crimini Mushrooms
- 1/4 cup (50 mL) olive oil
- 3 clusters Ontario Cherry Tomatoes on the Vine (about 18)
Dressing:
- 2 tbsp (25 mL) olive oil
- 1 tsp (5 mL) balsamic vinegar
- 1 small clove Ontario Garlic, pressed
- Salt and pepper, to taste
Instructions
Trim stem end from eggplant, zucchini and summer squash; slice lengthwise about 1/4 to 1/2-inch (0.5 to 1 cm) thick. Cut peppers into 6 strips. Cut onion into 8 to 10 wedges, leaving root intact. Trim stems on mushrooms. Brush vegetables with oil.
Place half of the eggplant, zucchini, summer squash, peppers, onion and mushrooms on grill over medium-high heat. Grill, covered turning occasionally for 3 to 4 minutes or until tender, removing to cutting board as they are done. Repeat with remaining vegetables. Cool peppers slightly; remove blackened skin. Trim onion stem ends.
Place tomato clusters on grill. Grill covered for 2 to 3 minutes, until starting to blister.
Dressing: In small bowl, whisk oil, vinegar and garlic. Season with salt and pepper.
Arrange vegetables on platter; drizzle with dressing.
Nutritional Information
1 Serving
- Protein: 5 grams
- Fat: 14 grams
- Carbohydrate: 24 grams
- Calories: 235
- Fibre: 8 grams
- Sodium: 65 mg