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Preparation time
15 minutes
Total time:
35 minutes
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Ingredients
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1 each of yellow, orange, and red sweet peppers, quartered
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1 large green zucchini, sliced diagonally 1 cm (½ in.) thick
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1 bunch green asparagus, woody ends trimmed
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1 large sweet onion, peeled and cut into 8 wedges, with root still attached
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2 large tomatoes, quartered
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60 mL (¼ cup) olive oil, divided
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2 mL (½ tsp.) salt
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To taste, freshly ground pepper
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30 mL (2 tbsp.) Sensations by Compliments Traditional Pesto
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15 mL (1 tbsp.) red wine vinegar
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1 package (113 g) Sensations by Compliments Goat Cheese Crumbles
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Directions
- Preheat barbecue to medium-high. Place vegetables on a tray and drizzle with 15 mL (1 tbsp.) olive oil; season with salt and pepper. Set aside.
- Whisk together pesto and vinegar in a small bowl. Slowly whisk in remaining olive oil and set aside.
- Place onion wedges on hot grill and cook 3 minutes. Add peppers and asparagus, then zucchini. Turn vegetables over as needed, grilling for 8 to 10 minutes total. Grill tomatoes for 30 seconds just before other vegetables are done. Transfer grilled vegetables to platter, drizzle with the pesto vinaigrette, and sprinkle with goat cheese.
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