Ingredients
3 multicolored bell peppers, seeded and quartered lengthwise
2 medium yellow onions, cut crosswise into 1/2-inch-thick slices
½ tablespoons extra-virgin olive oil, divided
¾ teaspoon salt
½ teaspoon ground pepper
Canola oil for grill
1 ½ tablespoons red-wine vinegar
Torn fresh basil leaves for garnish
Nutrition Profile
Nutrition Facts
Serving Size: about 2½ cups Per Serving: 87 calories; protein 1g; carbohydrates 7g; dietary fiber 2g; sugars 4g; fat 6g; saturated fat 1g; mono fat 5g; poly fat 1g; vitamin a iu 1865IU; vitamin b3 niacin 1mg; vitamin c 79mg; vitamin e iu 3IU; folate 34mg; vitamin k 3mg; sodium 295mg; calcium 14mg; magnesium 11mg; phosphorus 27mg; potassium 183mg; omega 6 fatty acid 1g; niacin equivalents 1mg
Directions
Preheat grill to medium-high (400-450°F). Brush bell peppers and onions with 1 tablespoon olive oil; sprinkle with salt and pepper.
Oil the grill grates by partially soaking a few paper towels in canola oil and using tongs to quickly wipe the grates. Place the vegetables on the oiled grates; grill, covered, until just tender, 4 to 5 minutes per side.
Transfer to a serving platter. Whisk vinegar and remaining 1 1/2 tablespoons olive oil in a small bowl. Drizzle over the grilled vegetables. Garnish with basil, if desired.
