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
