Grilled Vegetables With Balsamic Dressing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I had a similar dish in R.I. at Venda Ravioli on Federal Hill. Wonderful for the summer! They make the best ravioli and have a wonderful Italian market. They are online . Ingredients:
18 asparagus spears |
6 carrots, trimmed and peeled |
6 small zucchini, trimmed |
6 small yellow squash, trimmed |
2 large green bell peppers, cut into strips |
2 large red bell peppers, cut into strips |
2 large yellow onions, cut into thick slices |
1 large eggplant, cut into 1/2-inch rounds |
1/2 cup olive oil |
kosher salt, to taste |
fresh ground black pepper, to taste |
1 cup balsamic vinegar |
Directions:
1. Place all prepared vegetables in a large baking dish or roasting pan.
2. Drizzle them with the olive oil, tossing gently to coat well.
3. Season to taste with salt and pepper.
4. On a prepared grill, with a hot side and a cold side, place the vegetables on the hot side.
5. After just a few minutes, start to turn the vegetables, being careful they do not burn.
6. If the fire is too hot, move the vegetables to the cooler side of the grill.
7. As the vegetables finish cooking, move them from the grill to a serving platter.
8. Cover the vegetables with a sheet of aluminum foil to keep warm.
9. While the vegetables are cooking (or can be done ahead of time), bring the balsamic vinegar to a boil in a saucepan over medium-high heat.
10. Allow vinegar to reduce to a thick syrup.
11. When all vegetables are cooked, drizzle with the balsamic dressing.
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