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, diced1 small1 small
Red pepper, sliced2 each2 each
Zucchini, sliced3 each3 each
Mushrooms, halved6 each6 each
Red onion, sliced½ each½ each
Olive oil2 Tbsp30 mL
Balsamic vinegar3 Tbsp45 mL
Black pepper½ tsp2 mL
Italian dried herb blend1 tsp5 mL

Directions

  1. Toss vegetables in olive oil, balsamic, and spices.
  2. Allow to sit for 15 minutes.
  3. Brush or spray grill with olive oil.
  4. Place vegetables directly on grill in a grilling basket or on skewers on medium/high heat.
  5. 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 ) Ÿ 1 serving = 1.25 cups of vegetables