Grilled Vegetables
Grilling vegetables is a great way to add some variety to your typical method of eating or preparing vegetables. Grilling produces a smoky flavour that many people love, which could help you increase your vegetable consumption. For even more health benefits, leave the skin on since the peel is a good source of fibre and phytonutrients.
Ingredients:
| Eggplant, diced | 1 small | 1 small |
| Red pepper, sliced | 2 each | 2 each |
| Zucchini, sliced | 3 each | 3 each |
| Mushrooms, halved | 6 each | 6 each |
| Red onion, sliced | ½ each | ½ each |
| Olive oil | 2 Tbsp | 30 mL |
| Balsamic vinegar | 3 Tbsp | 45 mL |
| Black pepper | ½ tsp | 2 mL |
| Italian dried herb blend | 1 tsp | 5 mL |
Directions:
- Toss vegetables in olive oil, balsamic, and spices.
- Allow to sit for 15 minutes.
- Brush or spray grill with olive oil.
- Place vegetables directly on grill in a grilling basket or on skewers on medium/high heat.
- Flip after 2/3 minutes each side, or until desired doneness.
*This recipe can be done with any vegetables you desire, just ensure all vegetables are similar in size so cooking times are even.
*If you do not have a BBQ, an indoor grill or George Foreman can be used.
Makes 8 servings (152 g / serving ). 1 serving = 1.25 cups of vegetables
