Recipe #1975
Barbecued Vegetables
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- 8 oyster mushrooms
- 1 red pepper
- 1 green pepper
- 1 red onion
- 4 Italian tomatoes
- 1 eggplant
- 1 green zucchini
- 1 yellow zucchini
- 1 cup (250 mL) olive oil
- 3 Tbsp. (45 mL) balsamic vinegar
Preparation
Cut peppers in 8 lengthways.
Remove membranes and seeds.
Trim onion ends, slice in 2 lengthways. Peel.
Cut onion halves in 3 lengthways.
Separate onion pieces.
Cut tomatoes in 4.
Trim eggplant and zucchini ends.
Slice vegetables lengthways.
Barbecue vegetables and whole mushrooms over medium-high heat.
Baste with oil and vinegar blend.
Cool.
Suggestion
Refrigerate eggplant when done to prevent overcooking.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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