Best Health magazine, Summer 2015; Photo by Jodi Pudge
| Servings |
| 6-8Servings |
| Servings |
| 6-8Servings |
Ingredients
- 2 Belgian endives halved lengthwise
- 1 large head radicchio cut into quarters with core intact
- 3 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp balsamic vinegar
- 4 portobello mushroom caps
- 2 medium green zucchini diagonally sliced ¾ inch (2 cm) thick
- 1 sweet red pepper quartered, ribs and seeds removed
- 1 sweet yellow pepper quartered, ribs and seeds removed
- 3 tbsp fresh basil leaves torn
Servings: Servings
Units:
|
Ingredients
Servings: Servings
Units:
|
Instructions
- Drizzle endives and radicchio with 1 tbsp (15 mL) of the oil; place on a greased grill over medium-high heat. Grill, covered and turning once or twice, until lightly charred, tender and slightly wilted, 4 to 6 minutes.
- Transfer endives and radicchio to a cutting board; discarding any cores or root ends, coarsely chop into large bite-size pieces. Toss with half of the vinegar and half each of the salt and pepper; arrange on a large platter.
- Toss mushroom caps, zucchini and red and yellow peppers with remaining 2 tbsp (25 mL) oil; place on greased grill over medium-high heat. Grill, covered and turning once or twice, until lightly charred and tender, 6 to 8 minutes.
- Transfer to cutting board; coarsely chop vegetables into large bite-size pieces. Toss with remaining vinegar, salt and pepper; arrange on top of radicchio mixture. Sprinkle with basil.
Recipe Notes
Per serving (each of 8): 102 calories, 4 g protein, 6 g fat (1 g saturated fat), 11 g carbohydrates, 3 g fibre, 0 mg cholesterol, 180 mg sodium
