Grilled Vegetables with Roasted Garlic Balsamic Vinaigrett

Ready in 1h

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salt and pepper; to taste
1 bulb Fennel; quartered
1 Summer squash; sliced into 1/4-inch circles
1 Zucchini; sliced into 1/4-inch circles
10 md Mushrooms
3 tb Fresh oregano; coarsely
1 Eggplant; sliced 1/4 inch thick
4 tb olive oil
2 Red peppers; halved and
1 lg Red onion; quartered
salt and pepper; to taste
1/2 c olive oil
2 Green peppers; halved and
3 Cloves roasted garlic
4 tb Balsamic vinegar
1 tb Honey

Original recipe makes 1



How to prepare the vegetables: 1. Prepare a charcoal or wood fire and let it burn to embers. 2. Rub the vegetables with the olive oil and season with salt and pepper. 3. Grill until dark golden brown, but still crisp. 4. Toss with the vinaigrette, place on a platter, and sprinkle with fresh oregano. 5. Let sit 30 minutes at room temperature before serving. How to prepare the vinaigrette: 1. In a blender, combine the garlic, vinegar, and honey and puree. 2. With the motor running, slowly add the oil, drop by drop at first, until emulsified. 3. Season with salt and pepper. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

Verified by stevemur
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Calories Per Serving: 961 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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