Balsamic Marinade For Grilled Vegetables

Recipe Ingredients

2 cups	474ml	Extra-virgin olive oil
1/2 cup	118ml	Balsamic vinegar
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic paste
1/2 cup	118ml	Chiffonade 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	474ml	Sliced assorted wild mushrooms (chantrelles, shiitaki, oyster, etc.)
1		Yellow squash - sliced 1/4" thick
1/2 lb	227g / 8oz	Asparagus 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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