Ingredients

The following ingredients have 3 Servings
  • ¾ Cup Roasted red peppers from a jar, sliced * (About 1 ½ full peppers)
  • 1 ½ Cups Asparagus, broken into large pieces
  • 1 1 /2 Cups Zucchini, sliced (about 1 large zucchini)
  • ½ Cup Red onion, roughly chopped
  • ¼ Cup Balsamic Vinegar
  • 2 tsps Oil from a jar of oil-packed sun dried tomatoes
  • Pinch of salt/pepper
  • ½ tsp Capers, plus additional for garnish
  • ½ tsp Garlic, minced
  • 2 Tbsp Sun dried-tomatoes, roughly chopped, plus additional for garnish. (optional)
  • ¼ Cup Reduced-fat Feta cheese, crumbled
  • Fresh basil, minced (for garnish)

Instruction

  • Add the sliced roasted red pepper, asparagus, sliced zucchini and chopped red onion into a large bowl.
  • In a small bowl, whisk together the ¼ cup Balsamic vinegar, 2 tsps oil and pinch of salt and pepper. Pour over the vegetables, mixing well. Cover the bowl and refrigerate for at least 2 hours.
  • Once the vegetables have marinated, preheat your grill to medium/high heat and place a grill basket on top.
  • Place the vegetables into the grill basket, reserving the balsamic vinegar mixture. Cook, stirring occasionally, until lightly charred.
  • While the vegetables grill, combine the reserved Balsamic Vinegar mixture with ½ tsp capers, ½ tsp garlic and sun dried tomatoes in a small food processor. Process until well combined (you may still have some small tomato chunks – this is fine.)
  • Place the grilled veggies in a bowl and toss with the balsamic vinaigrette. Garnish with additional sun dried tomatoes, capers, crumbled feta cheese and fresh basil.