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Cover grill grate with large sheet heavy-duty foil sprayed with cooking spray before heating grill as directed. Spread vegetables onto foil. Grill as directed, turning occasionally.
Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.
The roasted red peppers add a good source of both vitamins A and C to this deliciously different side dish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.