Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Grilled Vegetable Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-legumes-grilles-3972.jpg
PT20M
PT12M
PT32M
Preheat barbecue medium-high.SaladCut 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.DressingPour vinegar into a bowl. Stir in oil, basil and oregano. Drizzle over vegetables.PresentationSprinkle crumbled feta over salad or surround it with sliced bocconcini.
4
Ass. des Jardiniers-Maraîchers du Québec
4
5
5
3
Salad
3 zucchini
2 red peppers
2 yellow peppers
1 red onion
8 Tomato
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
4
servings
0:20
Preparation
0:12
COOKING
0:32
TOTAL TIME
Ingredients
-
Salad
-
3
zucchini
-
2
red peppers
-
2
yellow peppers
-
1
red onion
-
8
Tomato
-
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
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.
