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Recipes - Entrees/Side Dishes

Chef Steve McGoey’s Sunburst of Grilled Vegetables

Chef Steve McGoey’s Sunburst of Grilled Vegetables Photo

When Chef McGoey barbecues at home, he likes to serve this sunburst of grilled vegetables with his favourite steak.

  • 1/4 cup olive oil (50 ml)
  • 2 tbsp balsamic vinegar (30 ml)
  • Pinch each of salt and pepper
  • 1 red pepper seeded and cut into 4 pieces
  • 1 yellow pepper seeded and cut into 4 pieces
  • 12 trimmed spears of asparagus
  • 1 zucchini cut in thick slices
  • 1 large Portobello mushroom cut in thick slices
  • 1 red onion cut in thick slices
  • 60 g of goat’s cheese or blue cheese

In a large bowl, whisk together the olive oil, vinegar, salt and pepper until the salt is dissolved. Toss the vegetables in the marinade.

Place the vegetables on a medium-hot barbecue grill and cook, turning once, until grill marks appear. Serve the vegetables with the cheese of choice crumbled over top.

Makes four servings.

Dettson

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EnerSmart™ magazine is published by Union Gas Limited, a Spectra Energy Company, and has 600,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the EnerSmart™ magazine are available upon request from Union Gas. Contents may not be reprinted without written permission of Union Gas. All rights are reserved. Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.