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• 29
Vegetables • 29
¼
Grilled Vegetables with
Balsamic-Garlic Sauce
Serves: 6-8
1 cup extra-virgin olive oil
¼ cup balsamic vinegar
3 tablespoons minced fresh
Italian herbs
1 tablespoon minced garlic
1½ 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 -inch slices and
secured with toothpicks
1 large eggplant, ends trimmed and
sliced lengthwise into -inch slices
1-2 fennel bulbs, sliced lengthwise into
¼-inch wedges
Sea salt (optional)
¼cup 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.
¼
Содержание PIC TITANIUM
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