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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.
4
4 5 5 3
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

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
Barbecued Vegetables
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    oyster mushrooms
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    BELLE GROVE BUTTON MUSHROOMS

    BELLE GROVE BUTTON MUSHROOMS

    $4.99 ea.

    454 g PRODUCT OF ONTARIO


  • 1
    red pepper
  • 1
    green pepper
  • 1
    red onion
    You might like:

    Flyer Deal  (1)
    CARROTS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

    CARROTS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB PRODUCT OF ONTARIO, CANADA NO. 1 GRADE

    $2.49 ea.


  • 4
    italian tomatoes
    You might like:

    Flyer Deals  (2)
    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO OR MEXICO


  • 1
    eggplant
  • 1
    green zucchini
  • 1
    yellow zucchini
  • 1 cup
    (250 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml 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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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