Grilled Summer Vegetable Platter

  • Prep Time 15 min
  • Total Time 35 min
  • Serves: 8

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

Directions

  • 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.

Nutrition Facts

  • 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
  • Fibre 3 g
  • Sodium 130 mg
  • Potassium 440