Grilled Fall Vegetables with Creamy Balsamic Dressing

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  • 6 cups (1.5 L) assorted sliced vegetables (sweet potatoes, zucchini, peppers, onions, mushrooms, cherry tomatoes)
  • 2 Tbsp. (30 mL) olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 cup (50 mL) Hellmann’s® 1/2 The Fat mayonnaise-type dressing
  • 1 Tbsp. (15 mL) balsamic vinegar
  • 1/2 cup (125 mL) pecans, chopped, toasted
  • 1/4 cup (50 mL) crumbled goat cheese

Nutritional information

 

Amount per serving

Calories290
Total Fat22g
Saturated Fat3.5g
Trans Fat0g
Cholesterol10mg
Sodium180mg
Total Carbs19g
Dietary Fiber4g
Sugars7g
Protein5g
Calcium6%
Iron8%
Vitamin C70%
  • 1 Preheat grill.
  • 2 Combine vegetables, olive oil and garlic in large bowl. Toss until vegetables are evenly coated, then grill until tender-crisp on medium-high heat. Transfer vegetables to a bowl and let cool slightly.
  • 3 Meanwhile, combine Hellmann's® 1/2 the Fat mayonnaise-type dressing, vinegar, salt and pepper in small bowl.
  • 4 Serve vegetables warm, drizzled with balsamic dressing and sprinkled with pecans and goat cheese.