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Recipe Source: cdkitchen.com
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Grilled Vegetables With Roasted Garlic Balsamic Vinaigrette
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 summer squash, sliced into 1/4-inch circles
- 1 zucchini, sliced into 1/4-inch circles
- 1 large red onion, quartered
- 2 red peppers, halved and seeded
- 2 green peppers, halved and seeded
- 10 medium mushrooms
- 1 fennel bulb, quartered
- 1 eggplant, sliced 1/4 inch thick
- 4 tablespoons olive oil
- 3 tablespoons fresh oregano, coarsely chopped
- salt and pepper, to taste
***VINAIGRETTE***
- 3 cloves roasted garlic
- 4 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/2 cup olive oil
- salt and pepper, to taste
For Vegetables: Prepare a charcoal or wood fire and let it burn to embers. Rub the vegetables with the olive oil and season with salt and pepper. Grill until dark golden brown, but still crisp. Toss with the vinaigrette, place on a platter, and sprinkle with fresh oregano. Let sit 30 minutes at room temperature before serving. For Vinaigrette: In a blender, combine the garlic, vinegar, and honey and puree. With the motor running, slowly add the oil, drop by drop at first, until emulsified. Season with salt and pepper.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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