No need to stem or core the peppers for this easy vegetable side dish. Deliciously sweet balsamic glaze adds some pizzazz.
Tags: Easy, 20 Mins, Side Dishes, Vegetables, Canada’s Biggest BBQ Event Insider’s Report® 2010| Serves: | 4 |
|---|---|
| Skill level: | Easy |
| Prep time: | 5 minutes |
| Cooking time: | 8 minutes |
| Total: | 13 minutes |
| 1 pkg | PC Sweet Peppers Long |
|---|---|
| 1 bunch | asparagus, woody ends trimmed |
| 1 tbsp (15 mL) | PC New World EVOO Extra-Virgin Olive Oil |
| ¼ tsp (1 mL) | each salt and pepper |
| 1 tsp (5 mL) | PC Glaze with Balsamic Vinegar of Modena |
1. Preheat barbecue to medium heat.
2. In large bowl, toss whole peppers and asparagus with oil, salt and pepper. Place peppers
directly on greased grill; place asparagus in greased vegetable grill basket and place on
grill. Close lid. Cook peppers for 6 to 8 minutes, turning often, or until softened and
grill-marked. Cook asparagus for 3 to 5 minutes, turning often, or until tender-crisp. Transfer
cooked vegetables to serving platter. Drizzle with glaze.
| Per serving |
| 120 calories |
| fat 4 g |
| sodium 150 mg |
| carbohydrate 15 g |
| fibre 4 g |
| protein 5 g |
