- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 8
Ingredients
- 1 pkg
- (3 peppers) Sweet Bell Peppers, seeded and quartered
- 1
- large green zucchini, sliced diagonally 1/2 in. (1 cm) thick
- 1 bunch
- green asparagus, woody ends trimmed
- 1
- large sweet onion, peeled and cut into 8 wedges, with root still attached
- 2
- large hothouse tomatoes, quartered
- 1/4 cup
- olive oil, divided
- 60 mL
- 1/2 tsp
- salt
- 2 mL
- pepper, to taste
- 2 tbsp
- Traditionnel Pesto
- 30 mL
- 1 tbsp
- red wine vinegar
- 15 mL
- 1 pkg
- Goat Cheese Crumbles
- 113 g
Method
Step 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.
Step 2
Whisk together pesto and vinegar in a small bowl. Slowly whisk in olive oil and set aside.
Step 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.
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