Product Recall:Various Brands of Vegetable Products

Grilled Summer Vegetable Platter

Prep time: 15min
Total time: 35min
Serves 8
1 pkg
(3 peppers) Sweet Bell Peppers, seeded and quartered
0
1
large green zucchini, sliced diagonally 1/2 in. (1 cm) thick
0
1 bunch
green asparagus, woody ends trimmed
0
1
large sweet onion, peeled and cut into 8 wedges, with root still attached
0
2
large hothouse tomatoes, quartered
0
1/4 cup
extra virgin olive oil, divided
60 mL
1/2 tsp
salt
2 mL
Freshly ground pepper, to taste
2 tbsp
Traditionnel Pesto
30 mL
1 tbsp
red wine vinegar
15 mL
1 pkg
Sundried Tomato & Basil Goat Cheese Crumbles
113 g
1/8 of the recipe
calories
150
fat
10 g
saturated fat
2.5 g
carbs
12 g
protein
5 g
cholestrol
10 mg
fibre
3 g
sodium
130 mg
potassium
440 mg

Directions

  1. Preheat grill to medium-high. Place vegetables on a tray and drizzle with 1 tbsp (15 mL) of the olive oil; season with salt and pepper. Set aside.

  2. Whisk together pesto and vinegar in a small bowl. Slowly whisk in olive oil and set aside.

  3. Place onion on hot grill; after 3 min., add peppers and asparagus, then zucchini. Turn vegetables as needed, grilling for 8 to 10 min. in total. Just before other vegetables are done, place tomato quarters on grill for 30 seconds. Transfer grilled vegetables to a platter, drizzle with the pesto dressing and sprinkle with goat cheese.