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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


  • Salad
  • 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
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

Wine and meal pairing

Delicate and light

Delicate and light

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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