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Roasted Chilled Marinated Vegetables


    Grilled 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.


    Roasted Chilled Marinated Vegetables


    • 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


    Per serving:

    • calories94
    • protein2g
    • fat6g
      • saturated fat1g
      • trans fat0g
    • carbohydrates10g
      • sugars6g
      • fibre3g
    • sodium184mg



    Preheat oven to 400 F (200 C). In large bowl, combine bell peppers, zucchini, fennel, onion, jalapeno, and garlic. Drizzle with oil, and sprinkle with salt and pepper. Toss together until evenly coated. Spread out in even layer on large, rimmed baking sheet. Bake in centre of preheated oven for 50 minutes to 1 hour, stirring occasionally, until vegetables begin to caramelize on the edges. Remove and cool.

    If you wish to peel skin from cooked peppers, remove to bowl and cover with lid for 30 minutes. When cool enough to handle, peel skin from pepper strips and combine with other roasted vegetables in large bowl. Add olives, balsamic, and fresh herbs. Gently fold together. Cover and leave at room temperature for up to a day until ready to serve. It can be refrigerated for up to 2 days. Add a splash of olive oil before serving, if you wish. Delicious served with grilled prawns or steak, or spooned into lettuce leaves.


    This marinated vegetable dish is so versatile. Not only does it complement grilled protein, but it also works as an appetizer or lunch dish. Make a lot so you can serve on pizza or spoon onto bruschetta with crumbled feta. Delicious!



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.