Barbecued Vegetables

Barbecued Vegetables
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 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.

Source: Chef José Trottier