Start the year with fresh meal ideas     It’s a new year and a wonderful time to introduce a fresh batch of new recipes to your family they’re sure to enjoy. We have four yummy and easy meal ideas, so let’s get into the kitchen and prepare delicious food grown and produced in Ontario. When shopping at your local grocery store, farmers’ market and on-farm market, think local, buy local and plan your meals with local ingredients.    Instead of making individual pancakes, turn them into one giant pancake baked in the oven topped with a simple compote–both loaded with apples. Try our Sheet Pan Apple Pancake with Compote for breakfast or brunch drizzled with sweet Ontario maple syrup. It’s a delicious way to start the day.    Turkey Tetrazzini is a creamy, crowd-pleasing pasta casserole and a great way to use up leftover turkey or chicken. A few modern twists make it simple to put together while honouring the original dish created with chicken over a century ago in honour of the legendary opera singer Luisa Tetrazzini.    Are you looking for a new meatless meal to serve throughout the week? Mixed Mushroom Lasagna is the ideal recipe for you. Our mushroom lasagna is made with an easy cream sauce and layered with noodles, mushrooms and cheese, then baked until bubbly. To complete your meal, enjoy with an Ontario greenhouse spinach and strawberry salad.    Meat Patties with Mushroom-Onion Gravy is an updated version of the classic Salisbury Steak–a cross between a meat loaf and hamburger–served with a mushroom and onion gravy. Your family will love this tasty meal served with buttery mashed potatoes and roasted root vegetables.    Visit foodlandontario.ca to find more quick and easy recipes you can prepare with food you can find in your fridge, freezer or pantry.    Enjoy starting the new year with these fresh meal ideas your family will love.       During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Please note that we also publish the recipes on our website mildmaycrier.com Sheet Pan Apple Pancake with Compote Preparation Time: 15 minutesCooking Time: 17 minutesBaking Time: 22 minutesServes 6 2 cups (500 mL) all-purpose flour1/4 cup (50 mL) granulated sugar2 tsp (10 mL) baking powder1-1/2 tsp (7 mL) ground cinnamon1/2 tsp (2 mL) baking soda1/4 tsp (1 mL) salt2 Ontario Eggs2 cups (500 mL) Ontario Buttermilk3 tbsp (45 mL) vegetable oil4 large Ontario Apples, unpeeled, finely chopped (about 4 cups/1 L), such as Gala, Idared or Spartan2 tbsp (25 mL) butter1/2 cup (125 mL) packed brown sugar1 tsp (5 mL) cornstarch1/2 cup (125 mL) Ontario Maple Syrup     Line 15” x 10” (38 x 25 cm) rimmed baking sheet with parchment paper, leaving a 2” (5 cm) overhang on long sides.     In medium bowl, whisk together flour, sugar, baking powder, 1 tsp (5 mL) of the cinnamon, baking soda and salt.     In large bowl, whisk together eggs, buttermilk and oil. Stir in 1-1/2 cups (375 mL) of the apples. Stir flour mixture into milk mixture just until combined. Pour batter into prepared pan and spread into an even layer. Bake in 425°F (220°C) oven for 20 to 22 minutes or until golden brown and toothpick inserted in the centre comes out clean.     Meanwhile, in medium saucepan, melt butter over medium heat. Add remaining apples and cinnamon, brown sugar and 3 tbsp (45 mL) water; cook, stirring often, until apples are tender, 5 to 7 minutes. In small bowl, whisk together cornstarch and 1 tbsp (15 mL) water, whisk into apple mixture. Boil, stirring, until thickened, 2 to 4 minutes.     Cut pancake into 12 squares, serve with apple compote and drizzle with maple syrup. Nutritional Information:1 ServingPROTEIN: 10 gramsFAT: 14 gramsCARBOHYDRATE: 92 gramsCALORIES: 533FIBRE: 3 gramsSODIUM: 310 mg- Printed with permission from Foodland Ontario

Apple Caramel Cheesecake     This delicious no-bake cheesecake is topped with all the flavours of tasty caramel apples. This treat has plenty of hands-off time and can easily be made in advance, perfect for entertaining this holiday season! Preparation Time: 30 minutesRefrigeration Time: 8 hoursCooking Time: 11 minutesServes 8 Crust:2 cups (500 mL) gingersnap cookie crumbs2/3 cup (150 mL) butter, melted1/2 cup (125 mL) packed brown sugar1 tsp (5 mL) ground cinnamon1/2 tsp (2 mL) each ground cloves and ground nutmeg Filling:3/4 cup (175 mL) 35% Ontario Whipping Cream2 pkg (each 250 g) cream cheese, softened (full fat)1/2 cup (125 mL) icing sugar1/4 cup (50 mL) 14% Ontario Sour Cream1 tsp (5 mL) fresh lemon juice1/2 tsp (2 mL) vanilla2 tsp (10 mL) unflavoured gelatin4 cups (1 L) sliced peeled Ontario Apples, about 4 apples1/3 cup (75 mL) packed brown sugar1 tbsp (15 mL) cornstarch1 tsp (5 mL) ground cinnamon1/4 tsp (1 mL) ground nutmeg2 tbsp (25 mL) butter     Crust: In medium bowl, stir together crumbs, butter, brown sugar, cinnamon, cloves and nutmeg. Press into bottom and 1 inch (2.5 cm) up sides of parchment paper-lined 9-inch (23 cm) springform pan. Cover; freeze for 20 minutes.     Filling: In large cold bowl, using electric mixer on high speed, whip cream until stiff peaks form; set aside.     In large bowl, using electric mixer on medium speed, beat cream cheese, icing sugar, sour cream, lemon juice and vanilla until smooth.     In small bowl, whisk gelatin with 1 tbsp (15 mL) boiling water until dissolved. Add gelatin immediately to cream cheese mixture; beat for 30 seconds. Fold cream cheese mixture into whipped cream. Scrape into pan and spread evenly over crust; using spatula, shape raised border around edge, about 1 inch (2.5 cm) thick. Cover; refrigerate for at least 8 hours, up to 2 days.     In medium bowl, toss together apple slices, brown sugar, cornstarch, cinnamon and nutmeg.     In medium saucepan, melt butter over medium heat. Add apple mixture; cook, stirring often, for 10 minutes or until the apples are just softened and the caramel mixture is thickened. Store covered in the refrigerator until ready to serve, up to 4 hours. Once cake has set, spoon apple mixture over cake. Remove ring and serve. Nutritional Information:1 ServingPROTEIN: 8 gramsFAT: 52 gramsCARBOHYDRATE: 61 gramsCALORIES: 740FIBRE: 2 gramsSODIUM: 560 mg – Printed with permission from Foodland Ontario  

Crispy Veal Cakes with Spicy Aioli     These two-bite cakes, made with veal instead of traditional crab, are the perfect appetizer to serve at your next get-together! The tender and flavourful crumb-coated veal patties are served with a dollop of spicy aioli and served over a bed of microgreens. This appetizer is sure to be a hit over the holidays! Preparation Time: 15 minutesCooking Time: 12 minutesMakes 8 500 g lean Ontario Ground Veal1 Ontario Egg, beaten3/4 cup (175 mL) dry breadcrumbs1/4 cup (50 mL) diced Ontario Onion2 tbsp (25 mL) mayonnaise1 tsp (5 mL) garlic powder1/2 tsp (2 mL) each salt and pepper3 tbsp (45 mL) butter Spicy Aioli:1/4 cup (50 mL) mayonnaise1 tsp (5 mL) sriracha, or to taste2 cups (500 mL) Ontario Microgreens     In medium bowl, mix together veal, egg, 1/4 cup (50 mL) of the breadcrumbs, onion, mayonnaise, garlic powder, salt and pepper until well combined.     Using 1/4 cup (50 mL) measuring cup, scoop veal mixture and form eight patties about 1/2 inch (1 cm) thick.     Place remaining breadcrumbs on small plate. Coat each patty with breadcrumbs. Set aside.     In large nonstick skillet, melt butter over medium heat. Add patties, in batches as necessary, and cook for about 6 minutes per side until golden brown and instant-read thermometer inserted sideways into patties reads at least 160°F(71°C).     Spicy Aioli: Meanwhile, in small bowl, whisk together mayonnaise and sriracha.     Serve veal cakes over bed of microgreens; top with a dollop of spicy aioli. Nutritional Information:1 ServingPROTEIN: 14 gramsFAT: 18 gramsCARBOHYDRATE: 9 gramsCALORIES: 250FIBRE: 1 gramSODIUM: 380 mg – Printed with permission from Foodland Ontario

Onion and Gouda Twist Bread     The smell of sautéed onions is hard to beat and this pastry features all those delicious, caramelized onion flavours. Thyme, rosemary and gouda cheese round out this pull-apart appetizer, making it impossible to resist. Serve with a refreshing glass of sweet sparkling apple cider. Preparation Time: 20 minutesCooking Time: 45 minutesBaking Time: 40 minutesServes 4 to 6 2 tbsp (25 mL) butter2-1/2 cups (625 mL) diced Ontario Onions, about 31/4 tsp (1 mL) each salt, dried thyme and rosemary1/8 tsp (0.5 mL) freshly ground black pepper2 cups (500 mL) shredded Ontario Gouda Cheese2 sheets pre-rolled puff pastry  (450 g)2 slices cooked Ontario Bacon,crumbled1 tbsp (15 mL) Ontario Milk2 tbsp (25 mL) chopped fresh Ontario Parsley     In large nonstick skillet, melt butter over medium heat. Add onions, salt, thyme, rosemary and pepper; cook, stirring occasionally, for 15 minutes or until onions are browned. Set aside; let cool for 10 minutes.     Lay sheets of puff pastry out on clean surface. Spread caramelized onions, cheese and bacon over each sheet, dividing equally. Roll up each sheet, jelly roll-style, and cut each in half lengthwise to make 4 pieces total. Pinch along open edges to seal in filling.     Carefully twist one length of pastry and place in the middle of parchment paper-lined rimmed baking sheet, shaping to make a coil. Twist another length of pastry; pinch one end to join to outside end of coil and wrap around to keep coiling. Repeat with remaining two lengths, joining and pinching together each piece to make one large coil. Brush with milk.     Bake in 400ºF (200°C) oven for 35 to 40 minutes until pastry is puffed, golden and cooked through. Sprinkle with parsley and serve hot. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 18 gramsFAT: 37 gramsCARBOHYDRATE: 36 gramsCALORIES: 557FIBRE: 2 gramsSODIUM: 714 mg – Printed with permission from Foodland Ontario

Love Local this Holiday Season     It’s that time of year to gather your loved ones and create lasting memories around the table. From a hearty breakfast, appetizers and a decadent dessert, our recipes are delicious and highlight all the local ingredients produced right here in Ontario. When shopping at your grocery store, farmers’ market and on-farm market, think local, shop local and cook with local ingredients.     Share a cozy morning together with our skillet Cheesy Hashbrown and Eggs. Enjoy a savoury bite of crispy potatoes, melted cheddar and sunny-side-up eggs, perfect for dipping your toast. You can customize by adding herbs, toppings or a dash of hot sauce for an extra kick.     Onion and Gouda Pull Apart Twist is a tasty starter that will have everyone reaching for seconds. Each piece has a delectable balance of tender pastry, caramelized onions and gooey melted Ontario gouda, making it impossible to resist.     Bursting with flavour, Crispy Veal Cakes with Spicy Aioli make wonderful appetizers for holiday festivities. These patties are encased in a golden-brown crust, topped with spicy aioli and served on a bed of microgreens — sure to be a hit at your holiday gathering!     Savour the creamy decadence of our no-bake Apple Caramel Cheesecake. This dessert is our take on the classic pairing of apples and sweet caramel combined with warm spices all in an easy, make-ahead recipe.     Love local, fresh Ontario food this holiday season! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Cheesy Hashbrown and Eggs     A recipe for a simple hashbrown skillet with delicious sunny-side-up eggs perfect for dipping your toast! This hearty breakfast has everything you need for those cold days where you just want to stay inside cuddled up by a fire. Preparation Time: 20 minutesCooking Time: 45 minutesServes 4 to 6 3 cups (750 mL) shredded Ontario Potatoes, about 3 or 4 medium potatoes4 Ontario Eggs1 cup (250 mL) shredded Ontario Cheddar Cheese1/4 cup (50 mL) diced Ontario Onion1/2 tsp (2 mL) each salt and pepper2 tbsp (25 mL) butter3 slices cooked Ontario Bacon, crumbled2 tbsp (25 mL) chopped fresh chivesFreshly ground black pepper     Place shredded potatoes in colander in sink or bowl; squeeze out as much liquid as possible and discard. In medium bowl, lightly beat 1 of the eggs; stir in potatoes, 1/2 cup (125 mL) of the cheese, onion, salt and pepper.     In 9-inch (23 cm) oven-proof skillet, melt butter over medium heat. Remove from heat; press potato mixture into skillet. Return skillet to heat; cook for 8 minutes. Place skillet in 400°F (200°C) oven and bake for 20 minutes.     Remove skillet from oven; sprinkle with remaining cheese. Crack remaining 3 eggs over top. Return to oven, bake for 10 to 14 minutes, until egg whites are set and yolks are cooked to desired doneness. Serve in skillet sprinkled with bacon, chives and pepper. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 12 gramsFAT: 15 gramsCARBOHYDRATE: 15 gramsCALORIES: 242FIBRE: 1 gramSODIUM: 470 mg – Printed with permission from Foodland Ontario

Savoury Pork and Apple Bites Cutting pork tenderloin into longer strips makes for the perfect two-bite finger food. The sweetness of the apples combined with savoury pork is the ‘must try” addition to your next entertaining menu. Preparation Time: 25 minutesBaking Time: 15 minutesMarinating Time: 30 minutes (or up to 8 hours)Makes 20 pieces 2 tbsp (25 mL) olive oil1 tsp (5 mL) each dried thyme and oregano leaves1/2 tsp (2 mL) kosher salt1/4 tsp (1 mL) freshly ground black pepper2 cloves Ontario Garlic, minced500 g Ontario Pork Tenderloin2 Ontario Apples, such as Gala, Empire or McIntosh (unpeeled)10 slices Ontario Bacon, cut in half crosswise Dip:1/2 cup (125 mL) plain Ontario Greek Yogurt1 tbsp (15 mL) olive oil1 tbsp (15 mL) finely chopped capers2 tsp (10 mL) fresh lemon juice or caper juice1/4 tsp (1 mL) each kosher salt and freshly cracked black pepper     In medium bowl, combine oil, thyme, oregano, salt, pepper and garlic. Set aside. Cut pork tenderloin into 10 medallions, then slice in half lengthwise; add to garlic mixture. Let stand 30 minutes or cover and refrigerate for up to 8 hours.    Slice apples in half lengthwise, then cut each half lengthwise into 5 pieces; remove and discard core and seeds.    To assemble, lay bacon onto work surface; top each slice with a piece of pork and apple slice. Wrap bacon evenly around the ingredients. Place on foil-lined rimmed baking sheet. Bake in 450°F (230°C) oven for 15 minutes or until instant-read thermometer inserted in pork registers 160°C (71°C).    Dip: In small bowl, combine yogurt, oil, capers, lemon juice, salt and pepper.    Serve bites on platter with dip. Nutritional Information:1 Piece with dipPROTEIN: 8 gramsFAT: 5 gramsCARBOHYDRATE: 3 gramsCALORIES: 90FIBRE: 0 gramSODIUM: 174 mg – Printed with permission from Foodland Ontario

Creamy Street Corn Salad The delicious combination of roasted corn and crunchy peppers with the brightness of fresh tomatoes makes for an amazing side dish to grilled steak, fish or chicken or a ready-to-go vegetarian filling in a wrap. Preparation Time: 30 minutesRoasting Time: 10 minutesCooking Time: 3 minutesServes 4 to 6 2 tbsp (25 mL) olive oil4 cups (1 L) Ontario Corn Kernels (about 5 cobs)1/4 cup (50 mL) chopped Ontario Prosciutto (about 3 slices)2 cups (500 mL) diced Ontario Tomatoes (2 tomatoes)1 cup (250 mL) chopped Ontario Green Pepper (1 pepper)2 tbsp (25 mL) finely chopped Ontario Jalapeño Pepper1/2 cup (125 mL) thinly sliced  Ontario Green Onions (2 or 3) Dressing:1/4 cup (50 mL) crumbled Ontario  Feta Cheese2 tbsp (25 mL) Ontario Sour  Cream1/2 tsp (2 mL) grated lime rind2 tbsp (25 mL) fresh lime juice1 tbsp (15 mL) mayonnaise1 tbsp (15 mL) finely chopped fresh Ontario Cilantro (Coriander)1/2 tsp (2 mL) each salt and  pepper     Grease large, rimmed baking sheet with oil; spread corn evenly across baking sheet. Roast in 450°F (230°C) oven for 10 minutes or until kernels are browned and slightly charred. Set aside to cool.    In medium skillet, over high heat, cook prosciutto, stirring, for 2 to 3 minutes or until slightly crispy. Set aside.    Dressing: In medium bowl, combine cheese, sour cream, lime rind and juice, mayonnaise, cilantro, salt and pepper until smooth.    Add corn, tomatoes, green pepper and jalapeño to dressing; stir to coat. Top with green onions and crispy prosciutto. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 7 gramsFAT: 10 gramsCARBOHYDRATE: 24 gramsCALORIES: 208FIBRE: 4 gramsSODIUM: 510 mg – Printed with permission from Foodland Ontario

Buffalo Chicken Enchiladas     Replace wing night with a simple version of the ever-popular Buffalo chicken wings. Simmering sweet potato with the chicken makes for a thickened and more mellow version of the hot flavours. It’s a guaranteed crowd-pleaser; double or triple the filling and use it as a taco filling. Preparation Time: 25 minutesCooking Time: 35 minutesBaking Time: 20 minutesMakes 6 1/4 cup (50 mL) butter250 g boneless skinless Ontario Chicken Breasts, chopped1 Ontario Onion, finely chopped1 Ontario Sweet Potato, peeled and diced (about 3 cups/750 mL)1/2 cup (125 mL) each cayenne pepper sauce and water1/4 cup (50 mL) smoky barbecue sauce (or your favourite)6 8-inch (15 cm) flour tortillas1-1/2 cups (375 mL) shredded Ontario Monterey Jack  Cheese2 tbsp (25 mL) prepared ranch or blue cheese dressing2 Ontario Green Onions, thinly sliced2 tbsp (25 mL) chopped fresh Ontario Cilantro (Coriander)Ontario Carrot and Celery sticksRanch dressing, to dip     In large heavy skillet, melt butter over medium-high; add chicken, onion and sweet potato. Cook, stirring, for about 5 minutes, until onion softens. Add hot sauce and water; bring to a boil. Reduce heat to medium low; cover and simmer for 25 minutes or until chicken is cooked and potatoes are fork-tender. Stir in barbecue sauce; simmer uncovered for about 5 minutes, until some of the liquid has evaporated. With fork, mash sweet potato to make a thick, creamy sauce.    On work surface, lay down one flour tortilla; top with approximately 1/2 cup (125 mL) chicken mixture. Top with 2 tbsp (25 mL) shredded cheese; roll up and place seam-side down in 13- x 9-inch (33 x 23 cm) baking or casserole dish. Repeat with remaining tortillas; top with remaining shredded cheese.    Bake in 350°F (180°C) oven for 20 minutes or until cheese is melted and tortillas are browned. Remove from oven; drizzle with 2 tbsp (25 mL) ranch dressing. Sprinkle with green onions and cilantro.    Serve with carrot and celery sticks and extra dressing. Nutritional Information:1 EnchiladaPROTEIN: 20 gramsFAT: 23 gramsCARBOHYDRATE: 33 gramsCALORIES: 420FIBRE: 4 gramsSODIUM: 560 mg – Printed with permission from Foodland Ontario

September marks the transition from summer to autumn, and it’s the perfect time to check out the harvest at your local grocery store, farmers’ market and on-farm market. Use seasonal ingredients to bring delicious fall flavours to life that will delight your family and friends. Our recipes are bound to keep you inspired as you embrace the changing season.    Enjoy a slice of Cranberry Zucchini Bread that will leave you wanting more. The mellow flavour of the zucchini pairs perfectly with the tart cranberries. Great for breakfast, a mid-morning snack or pack it on the go.    Buffalo Chicken Enchiladas are a new twist on the classic enchiladas. We combined the bold flavour of spicy Buffalo sauce, chopped chicken and gooey melted cheese, all wrapped up in a warm tortilla. If you have the time, double or triple the filling to have ready for tacos or a burrito bowl.    Crisp sweet peppers, fresh corn, tomatoes and crumbled feta make this Creamy Street Corn Salad extra delicious. This flavourful salad will make a wonderful addition to steaks, burgers, wraps and rice bowls.    Our baked Savoury Pork and Apple Bites are the perfect appetizer for your autumn entertaining. The flavour is heightened by the natural sweetness from the apples mingling with the savouriness of the pork tenderloin strips.It’s the perfect time to celebrate the autumn harvest in your kitchen with fresh produce and these flavourful recipes you’re sure to enjoy!    During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!  Cranberry Zucchini Bread Preparation Time: 20 minutesBaking Time: 1 hour and5 minutesMakes 9 slices 1/2 cup (125 mL) melted butter or vegetable oil1/2 cup (125 mL) plain Ontario   Greek Yogurt1/2 cup (125 mL) granulated sugar1/4 cup (50 mL) packed brown sugar1 tbsp (15 mL) grated lemon rind1/4 cup (50 mL) fresh lemon juice2 Ontario Eggs1-3/4 cups (425 mL) all-purpose flour1 tsp (5 mL) each baking powder and baking soda1/2 tsp (2 mL) salt1-1/2 cups (375 mL) grated yellow or green Ontario Zucchini1/2 cup (125 mL) chopped fresh or frozen Ontario Cranberries Topping:1/2 cup (125 mL) plain Ontario Greek Yogurt2 tbsp (25 mL) Ontario Honey     Grease 9- x 5-inch (2 L) metal loaf pan; line bottom and long sides with parchment paper, leaving overhang. Set aside.    In large bowl, whisk together butter, yogurt, sugar, brown sugar, lemon rind, lemon juice and eggs until well combined.    In medium bowl, stir together flour, baking powder, baking soda and salt.    Stir dry ingredients into wet ingredients, until just combined. Fold in zucchini and cranberries (batter will be slightly thick); scrape into prepared loaf pan.    Bake in 325°F (160°C) oven for 1 hour and 5 minutes or until tester inserted into centre comes out clean. Cool in pan on rack for 15 minutes. Turn out onto rack and cool completely.    Topping: In small bowl, combine yogurt and honey.    To serve, cut into slices and top with dollop of honey yogurt. Nutritional Information:1 SlicePROTEIN: 6 gramsFAT: 16 gramsCARBOHYDRATE: 43 gramsCALORIES: 335FIBRE: 1 gramSODIUM: 180 mg – Printed with permission from Foodland Ontario

Grilled Vegetable Platter    

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. Preparation Time: 30 minutesGrilling Time: 11 minutesServes 6 3 small Ontario Eggplants1 Ontario Zucchini, about 6 inches (15 cm)1 Ontario Yellow Summer Squash, about 6 inches (15 cm)1 each large Ontario Greenhouse Sweet Red and Yellow Pepper1 Ontario Red Onion1 pkg (227 g) Ontario Crimini Mushrooms1/4 cup (50 mL) olive oil3 clusters Ontario Cherry Tomatoes on the Vine (about 18) Dressing:2 tbsp (25 mL) olive oil1 tsp (5 mL) balsamic vinegar1 small clove Ontario Garlic, pressedSalt and pepper, to taste     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 off onion stem ends.     Place tomato clusters on grill. Grill covered for 2 to 3 minutes, until starting to blister. Dressing:    In small bowl, whisk together oil, vinegar and garlic. Season with salt and pepper.     Arrange vegetables on platter; drizzle with dressing. Nutritional Information:1 ServingPROTEIN: 5 gramsFAT: 14 gramsCARBOHYDRATE: 24 gramsCALORIES: 235FIBRE: 8 gramsSODIUM: 65 mg- Printed with permission from Foodland Ontario