An assortment of grilled vegetables is an ideal accompaniment to steak or chicken. Or, for a meatless meal, chop after grilling and add to cooked penne and sprinkle with crumbled feta cheese.

Recipe Tags:

Grilling Time: 11 minutes

Preparation Time:

Serves: 6

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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