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Balsamic Marinade For Grilled Vegetables

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

2 cups 474mlExtra-virgin olive oil
1/2 cup 118mlBalsamic vinegar
2 tablespoons 30mlMinced shallots
1 tablespoon 15mlMinced garlic paste
1/2 cup 118mlChiffonade of basil
1   Radicchio head - quartered
2   Creole or Beefsteak tomatoes - sliced 1/4" thick
1   Red onion - sliced 1/4" rings
1   Zucchini - sliced 1/4" thick
2 cups 474mlSliced assorted wild mushrooms (chantrelles, shiitaki, oyster, etc.)
1   Yellow squash - sliced 1/4" thick
1/2 lb 227g / 8ozAsparagus spears - blanched
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the grill. Season the vegetables with 2 tablespoons of the olive oil, salt, and pepper. Place all the vegetables on the grill (except for the mushrooms) and grill for 2 minutes on each side.

In a mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and basil together. Season the marinade with salt and pepper. Remove the vegetables from the grill.

In a glass souffle bowl, alternate layering the different vegetables. Pour the marinade over the vegetables and allow to marinate for 12 hours or overnight. Either serve the vegetables in the glass container or on a platter. Garnish with parsley.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2363 broadcast 06-09-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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