(3 peppers) Sweet Bell Peppers, seeded and quartered
large green zucchini, sliced diagonally 1/2 in. (1 cm) thick
green asparagus, woody ends trimmed
large sweet onion, peeled and cut into 8 wedges, with root still attached
large hothouse tomatoes, quartered
olive oil, divided
pepper, to taste
red wine vinegar
Goat Cheese Crumbles
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.
Whisk together pesto and vinegar in a small bowl. Slowly whisk in olive oil and set aside.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy