31
Recipes
Grilled Vegetables with Balsamic-Garlic Sauce
Serves: 6-8
Ingredients:
1 cup extra-virgin olive oil
¼
cup balsamic vinegar
3 tablespoons fresh Italian herbs, minced
1 tablespoon minced garlic
1
½
teaspoons salt
¾
teaspoon freshly ground black pepper
1 pound yellow squash or zucchini, ends trimmed and sliced lengthwise into
¼
-inch slices
2 large red onions, sliced crosswise into
¼
-inch slices and secured with
toothpicks
1 large eggplant, ends trimmed and sliced lengthwise into
¼
-inch slices
1-2 fennel bulbs, sliced lengthwise into
¼
-inch wedges
Sea salt (optional)
¼
cup finely grated Parmesan cheese (optional)
Directions:
1.
Heat grill pan or large sauté pan on Medium-High (375˚F).
2. Add olive oil, balsamic vinegar, herbs, garlic, salt, and pepper to mixing bowl
and whisk to combine.
3. Lightly brush zucchini slices on both sides with marinade.
4. Place zucchini on hot grill and cook for 3-4 minutes per side.
5. Transfer zucchini to serving platter and sprinkle with sea salt.
6.
Repeat steps 3-5 with remaining vegetables, fitting as many onto
grill as possible.
7. Garnish with Parmesan cheese and serve.
Tip:
We recommend using oregano, basil, marjoram, or parsley for your herbs.
