Preheat barbecue medium-high.
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.
Pour vinegar into a bowl. Stir in oil, basil and oregano. Drizzle over vegetables.
Sprinkle crumbled feta over salad or surround it with sliced bocconcini.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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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