Grilled Vegetables

Grilled Vegetables
  • 1 sandwich
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:20 Total Time


Add all
  • 1

    red pepper

  • 1


  • 1


  • 3-4

    portobello mushrooms

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1

    normande baguette

  • 3 Tbsp.
    (45 mL)

    goat's cheese in pieces

  • ground pepper


Cut vegetables into 1/2 inch (1 cm) strips (you should have 1 cup).

Toss with olive oil and grill the vegetables on the barbecue for about 5 minutes.

Cut the Normande baguette lengthwise, cover with the grilled vegetables and top with the goat's cheese.

Serve with a cherry tomato salad, sprinkle with balsamic vinegar.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007