Grilled and lightly dressed vegetables are delicious served warm or at room temperature. Red or yellow peppers (or a
combination) add colour. Leftovers can be used in sandwiches the next
day.
Ingredients
- 4 sweet bell peppers/red and yellow
2 medium zucchini
1 small red onion
Balsamic Dressing:
1/3 cup olive_oil
3 tbsp balsamic_vinegar
1 tsp minced fresh rosemary
1/2 tsp each salt and freshly ground black pepper
Preparation
Core and seed sweet peppers; cut into 1-inch (2.5 cm) widths and place in large bowl. Cut zucchini lengthwise into 1/4-inch thick strips; add to bowl.Cut onion into 1/2-inch thick rings; set aside on plate.
Balsamic Dressing: In bowl, whisk together oil, vinegar, rosemary, salt and pepper. Toss half with vegetables, brushing over onions; let stand for 10 minutes.
Place vegetables on greased grill, or on grill pan on stove-top, over medium-high heat; cover and grill, turning once, until tender and lightly charred, 10 to 15 minutes. Remove to platter, drizzle with remaining dressing.
