Discover Burgers - My Epicure

SummEr SidES
Don’t forget those delicious,
hot-o-the-grill summer veggies
when rounding out your backyard
barbecue! ey make hearty side
dishes, or with a little creativity,
can easily transform into a
meatless entrée.
Epicure’s Grilled Summer Vegetables
Prep Time: 10 min 6-8 min
Makes: 4–6 servings$1.50
2 bell peppers, cut into thick strips
2 medium zucchinis, sliced ¼” (0.625 cm) thick
1 medium onion, sliced ¼” (0.625 cm) thick
3 Tbsp (45 ml) olive oil
1 Tbsp (15 ml) Epicure’s Balsamic Vinegar
1–2 Tbsp (15–30 ml) Epicure’s Tuscan Rub
Epicure’s Sea Salt, to taste
Epicure’s Black Pepper, to taste
1. Preheat barbecue to medium-high.
2. Toss vegetables with oil. Place in Epicure’s
Rectangular Mesh Grilling Pan.
3. Cook for 5 minutes and then turn using Epicure’s
Locking Silicone Tongs. Continue cooking, shaking
pan frequently, to lightly char vegetables.
4. Drizzle with Balsamic Vinegar. Liberally shake
Tuscan Rub overtop and season with Sea Salt and
Black Pepper. Remove from heat and serve.
Per serving: Calories 100, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg,
Sodium 5 mg, Carbohydrate 8 g (Fibre 2 g, Sugars 3 g), Protein 3 g.
Preparation Tip: Other vegetables that are delicious
grilled include mushrooms, eggplant, asparagus, and
even green onions.
Chef Tip: Grilling vegetables takes a little time, so make
a big batch and enjoy for a few days as a side dish, pizza
topping, in a salad or for a rustic grilled sandwich. Perfect
for pastas, omelettes and quiches.
Find delicious grilled summer sides and more
online at epicureselections.com
12 For your health, eat a least 5 servings of vegetables and fruit each day!
Epicure’s Grilled Zucchini and
Eggplant Stacks
Prep Time: 10 min 6 min
Makes: 6 servingsCost per serving: $1.69
Also called “summer squash,” zucchini provides a good
source of Vitamin C and manganese, which offer cancer
protection, keep bones strong and healthy, and help
the body synthesize fatty acids and cholesterol.
2 tomatoes, each sliced into 6 rounds
2 Tbsp (30 ml) prepared Epicure’s Pesto
2 green zucchinis, each cut into 6 thick rounds
1 small eggplant, cut into 6 thick rounds
2 Tbsp (30 ml) prepared Epicure's Dressing – your choice
1 cup (250 ml) light cream cheese
2–3 Tbsp (30–45 ml) prepared Epicure’s Lemon Dilly Dip
1. Spread tomato slices with Pesto and set aside.
2. Brush zucchini and eggplant with Epicure's Dressing.
3. Grill zucchini and eggplant on the barbecue
over medium-high heat for 2–3 minutes per side
until lightly charred.
4. Blend cream cheese with Lemon Dilly Dip. Place
warm eggplant slices on plates and spread with
a little cream cheese mixture. Top with a slice of
zucchini, then more cream cheese. Cover with a
slice of tomato and continue layering one more
time. Great warm or at room temperature.
Per serving: Calories 430, Fat 42 g (Saturated 9 g, Trans 0 g), Cholesterol 30 mg,
Sodium 250 mg, Carbohydrate 11 g (Fibre 4 g, Sugars 3 g), Protein 5 g
Creative Cooking: For a twist, try Epicure's Smoky
Ranch Dip, or any of your favourite prepared Epicure's
Dips instead of Lemon Dilly Dip.
SUMMER SIDES
For your health, get active! 13