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Barbecued Vegetables https://www.metro.ca/userfiles/image/recipes/legumes-grilles-barbecue-1975.jpg PT15M PT15M PT30M
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.
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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
Barbecued Vegetables

Barbecued Vegetables

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5 Votes
  • Gluten-free
  • Lactose-free
4
portions
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 8
    oyster mushrooms
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  • 1
    red pepper
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    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF ONTARIO OR PRODUCT OF MEXICO 4.39/kg


  • 1
    green pepper
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    RED, YELLOW OR ORANGE SWEET PEPPERS

    RED, YELLOW OR ORANGE SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF ONTARIO OR PRODUCT OF MEXICO 4.39/kg


  • 1
    red onion
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    CARROTS

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    2 for $3.00

    2 lb PRODUCT OF ONTARiO, CANADA No. 1 GRAD YELLOW ONIONS 2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 4
    italian tomatoes
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    $1.99 /lb

    PRODUCT OF MEXICO 4.39/kg


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    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g PRODUCT OF MEXICO


  • 1
    eggplant
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    EGGPLANTS

    EGGPLANTS

    $1.49 /lb

    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO 3.28/kg


  • 1
    green zucchini
  • 1
    yellow zucchini
  • 1 cup
    (250 mL)
    olive oil
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    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 l SELECTED VARIETIES


    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    balsamic vinegar
Imprimer ma sélection

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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