Holidays & Occasions
Baking & Desserts
Cheese & Dairy
Coffe & Beverages
Dinners & Sides
Spreads & Condiments
Dressings & Marinades
Healthy Living Articles
8 servings, 1/8 recipe (153 g) each
Read MoreRead Less
Tap or click steps to mark as complete
Don't have a grill basket? Cover barbecue grate with large sheet of heavy-duty foil before preheating barbecue as directed. Spread vegetables onto foil. Grill as directed, stirring occasionally.
When purchasing peppers, look for those with very bright colours and a firm thick flesh. Refrigerate unwashed peppers in a plastic bag for up to 1 week.
These simple, yet delicious, veggies can be part of a healthful eating plan. And as a bonus, the red and yellow peppers are an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Love this so tasty.
I don't care for zucchini so I used asparagus spears and cut them in half. I also added some whole mushrooms. This dish is requested often and is a summertime favourite on the BBQ. Have also used good olive oil and other seasonings instead of the dressing. Just toss toss the veggies before grilling. Scrumptious no matter how you choose to do it!