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Barbecued Vegetables
2013-08-06
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
Chef José Trottier
4
9
5
1
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
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
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
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
Legal Notice
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.
