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Prep Time
15 mins
Total Time
35 mins
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
Goat Cheese Crumbles
113 g

Method

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics

Grill Potluck Side Dish

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
150
Fat:
10 g
Saturated Fat:
2 g
Carbs:
12 g
Fibre:
3 g
Cholesterol:
10 mg
Protein:
5 g
Sodium:
130 mg
Potassium:
440