Ingredients
4 unpeeled Yukon Gold potatoes, cut in 3/4-inch (2-cm) thick batons 1 red pepper, seeded and halved 1 orange or yellow pepper, seeded and halved 1 red onion, cut in 3/4-inch (2-cm) thick rounds 8 oz (250 g) thick asparagus 4 whole portobello mushrooms, stems removed 1 green zucchini, cut lengthwise into 1/4-inch (5-mm) slices 1 yellow zucchini, cut lengthwise into 1/4-inch (5-mm) slices 1/2 cup (125 mL) olive oil 3 tbsp (45 mL) lemon juice 1/4 cup (50 mL) balsamic vinegar 1 tsp (5 mL) chopped fresh basil 1 tsp (5 mL) fresh crushed garlic Salt and freshly ground pepperDescription
Seasonal Grilled Vegetables Are Always Full Of Flavour And Colour. Your Choice Of Vegetable Depends Entirely On What You Like. Feel Free To Substitute Your Favourites. Vegetables Can Be Grilled A Day Before And Reheated In A 350?F (180?C) Oven When Needed
Liquor Control Board Of Ontario
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