Family Foods

Grilled Summer Vegetable Platter

Makes 8 Source: IGA

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 (60 mL) olive oil, divided

1/2 tsp (2 mL) salt pepper, to taste

2 tbsp (30 mL) Traditionnel Pesto

1 tbsp (15 mL) red wine vinegar

1 pkg (113 g) Goat Cheese Crumbles

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.