Tuscan Grilled Vegetables

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Tangy feta cheese and trendy fig sauce take grilled vegetables to a scrumptious new level. Serve warm or at room temperature.

Tags: Intermediate, 30 mins, Side Dishes, Vegetables, Cheese, BBQ, Grilling, High Fibre, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 20  minutes
Total: 40  minutes

Additional Information


1 red onion, peeled with root end attached
1 sweet red pepper
1 sweet yellow pepper, stemmed, cored and cut in wedges
1 large zucchini, cut in 1/2-inch (1cm) slices
3 portobello mushroom cap
1/4 cup PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/4 tsp salt & freshly ground black pepper
1/2 cup PC MEMORIES OF Tuscany Balsamic Vinegar & Fig Sauce
1 pkg (175 g) PC Crumbled Goat's Milk Feta Cheese


  1. Preheat barbecue to medium heat.
  2. Cut red onion through root into eight wedges. In large bowl, toss onions, peppers, zucchini, mushrooms, oil, salt and pepper. Place on greased grill. Close lid. Cook for 15 to 20 minutes, turning occasionally, or until vegetables are tender and lightly charred.
  3. Cut mushrooms into bite-sized pieces. In large bowl, toss warm vegetables with Memories sauce and cheese. Transfer to serving platter.

Chef's Tips

Great for a buffet or potluck.

Nutritional Information

Per serving:
Calories 300 Cal
Fat 17 g
Sodium 460 mg
Carbohydrate 26 g
Fibre 6 g
Protein 10 g
High in fibre.