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Roasted Chilled Marinated Vegetables
A beautiful and delicious compilation of roasted vegetables marinated in a flavourful dressing is perfect for a picnic. This recipe complements many different dishes. Whether served on crusty bread or in a big lettuce leaf, or tucked into a bun with grilled meat or fish, it’s the quintessential side dish. It’s especially ideal for a picnic, as it won’t spoil as quickly as other dishes.
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Ingredients
- 2 red bell peppers, cored and thickly sliced into strips
- 2 yellow bell peppers, cored and thickly sliced into strips
- 1 large zucchini, coarsely chopped
- 1 medium fennel bulb, halved and julienned
- 1/2 sweet onion, julienne sliced
- 1 jalapeno pepper, seeded and diced
- 2 large garlic cloves, minced
- 2 Tbsp (30 mL) extra-virgin olive oil, plus extra
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/3 cup (80 mL) sliced pitted black olives
- 2 tsp (10 mL) aged balsamic vinegar
- 1 Tbsp (15 mL) chopped fresh oregano
- 1 Tbsp (15 mL) fresh chopped dill
Nutrition
Per serving:
- calories 94
- protein 2g
-
fat
6g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
10g
- sugars 6g
- fibre 3g
- sodium 184mg
