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Grilled Vegetable Salad https://www.metro.ca/userfiles/image/recipes/salade-legumes-grilles-3972.jpg PT20M PT12M PT32M
Preheat barbecue medium-high. Salad Cut zucchini into strips and peppers into quarters. Cut onion into thick slices. Quarter tomatoes. Snap or cut off tough bottom part of asparagus spears. Combine all vegetables in a bowl. Add a thin stream of oil, salt and pepper. Grill vegetables in the basket or specific wok for the barbecue. Cool. Cut vegetables into 1-in. (2.5-cm) pieces and transfer to serving dish. Dressing Pour vinegar into a bowl. Stir in oil, basil and oregano. Drizzle over vegetables. Presentation Sprinkle crumbled feta over salad or surround it with sliced bocconcini.
4
3 zucchini 2 red peppers 2 yellow peppers 1 red onion 8 tomatoes 6 asparagus olive oil Salt and freshly ground pepper to taste Crumbled feta cheese or sliced bocconcini for garnish Dressing: 2 Tbsp. (30 mL) red wine vinegar 1/2 cup (125 mL) olive oil 1 Tbsp. (15 mL) minced fresh basil 1 Tbsp. (15 mL) minced fresh oregano
Grilled Vegetable Salad

Grilled Vegetable Salad

Rate this recipe
3 Votes
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3
    zucchini
  • 2
    red peppers
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    ORGANIC SWEET PEPPERS

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    2 PK PRODUCT OF MEXICO

  • 2
    yellow peppers
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    ORGANIC SWEET PEPPERS

    ORGANIC SWEET PEPPERS

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    2 PK PRODUCT OF MEXICO

  • 1
    red onion
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  • 8
    tomatoes
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    PRODUCT OF MEXICO 4.39/kg

  • 6
    asparagus
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    PRODUCT OF MEXICO, NO. 1 GRADE 8.80/KG


  • olive oil

  • Salt and freshly ground pepper to taste
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    2 PK PRODUCT OF MEXICO


  • Crumbled feta cheese or sliced bocconcini for garnish
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    $8.99 ea.

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  • Dressing:
  • 2 Tbsp.
    (30 mL)
    red wine vinegar
  • 1/2 cup
    (125 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    minced fresh basil
  • 1 Tbsp.
    (15 mL)
    minced fresh oregano
Imprimer ma sélection

Preparation

Preheat barbecue medium-high.

Salad

Cut zucchini into strips and peppers into quarters.

Cut onion into thick slices. Quarter tomatoes.

Snap or cut off tough bottom part of asparagus spears.

Combine all vegetables in a bowl.

Add a thin stream of oil, salt and pepper.

Grill vegetables in the basket or specific wok for the barbecue. Cool.

Cut vegetables into 1-in. (2.5-cm) pieces and transfer to serving dish.

Dressing

Pour vinegar into a bowl. Stir in oil, basil and oregano. Drizzle over vegetables.

Presentation

Sprinkle crumbled feta over salad or surround it with sliced bocconcini.

Source : Ass. des Jardiniers-Maraîchers du Québec

Legal Notice

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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