Grilled Vegetables With Balsamic Vinaigrette |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This recipe is sure to become one of your favorites! It is an adaption from a recipe I made while attending a culinary boot camp in New York. The vinaigrette is used as a marinade in this recipe. Ingredients:
1 1/2 teaspoons cornstarch |
8 ounces chicken stock |
4 ounces balsamic vinegar |
4 ounces olive oil |
1 tablespoon chopped basil |
1/2 teaspoon salt |
10 ounces yellow squash, cut lengthwise 1/4 inch |
5 ounces vidalia onions, sliced 1/4 inch thick |
5 ounces red peppers, cut into 1 x 2 inch pieces |
5 ounces belgian endive, quartered lengthwise |
4 ounces shiitake mushrooms, stems removed |
4 ounces asparagus |
Directions:
1. Combine the cornstarch with just enough chicken broth to mix together.
2. Bring the remaining stock to a boil then add the cornstarch mixture.
3. Return to a boil and stir until the stock thickens.
4. Remove from the heat and stir in the vinegar.
5. Let it cool completely.
6. Whisk in the olive oil.
7. Add the basil and salt.
8. Put vegetables in a bowl.
9. Pour vinaigrette over and toss.
10. Marinade for at least 30 minutes.
11. Grill vegetables until tender, slightly blackened.
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