Grilled Vegetables With Sun Dried Tomato Vinaigrette

Recipe Ingredients

4		Sundried tomatoes in oil - chopped
1/4 cup	59ml	Red wine vinegar
3		Garlic cloves - smashed
2 tablespoons	30ml	Basil chiffonade
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Portobello mushrooms - cleaned, and
		Stems removed
1		Fennel head - quartered (small)
4		Artichokes - cleaned, quartered
1		Yellow zucchini - quartered
1		Green zucchini - quartered
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste.

Preheat grill.

Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A14) - from the TV - FOOD NETWORK

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