Tarragon Balsamic Grilled Peaches and Vegetable Platter
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Gluten-Free and Vegan
Course:
Side Dish
Cuisine:
American
Keyword:
grilled vegetables
Servings: 2 people
Calories: 408 kcal
Ingredients
- 4 large green bell peppers sliced into 1/2 inch pieces
- 2 large yellow bell peppers, sliced into 1/2 inch pieces
- 1 large Vidalia onion, sliced into 1/2 inch pieces
- 1 large eggplant, sliced into 1/2 inch pieces
- 12 Baby Portabello mushrooms, sliced
- 3 medium peaches, chopped
- 1 Tbsp. extra-virgin olive oil
- Juice from 1 orange
- 3 Tbsp. balsamic vinegar
- 1/4 tsp. chili powder
- 1/4 tsp. ground coriander
- Pinch paprika
- 1 tsp. finely chopped fresh tarragon leaves
- Sea salt and freshly ground white pepper, to taste
Instructions
-
In a large bowl, combine all vegetables and peaches. Drizzle with olive oil, freshly squeezed orange juice and balsamic; gently toss to coat. Add chili powder, coriander, paprika, tarragon, sea salt and pepper. Again, gently toss to combine.
-
Set aside for 15 minutes, covered.
-
Meanwhile, preheat the grill to medium heat.
-
Place marinated peaches and vegetables onto the grill; grill for 4-5 minutes per side or until cooked and soft.
-
Remove peaches and vegetables from grill; transfer to a serving platter. Serve warm or chilled. Enjoy.
Nutrition Facts
Tarragon Balsamic Grilled Peaches and Vegetable Platter
Amount Per Serving
Calories 408
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 344mg15%
Potassium 2516mg72%
Carbohydrates 79g26%
Fiber 18g75%
Sugar 48g53%
Protein 13g26%
Vitamin A 2403IU48%
Vitamin C 451mg547%
Calcium 167mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.