Preheat the grill. Season the vegetables with 2 tablespoons of the olive oil, salt, and pepper. Place all the vegetables on the grill (except for the mushrooms) and grill for 2 minutes on each side. In a mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and basil together. Season the marinade with salt and pepper. Remove the vegetables from the grill. In a glass souffle bowl, alternate layering the different vegetables. Pour the marinade over the vegetables and allow to marinate for 12 hours or overnight. Either serve the vegetables in the glass container or on a platter. Garnish with parsley. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 06-19-1998 Recipe by: Emeril Lagasse Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 6|
|Calories from Fat: 2597 (99%)|
|Amt Per Serving||% DV|
|Total Fat 288.5g||385 %|
|Saturated Fat 41.5g||207 %|
|Monounsaturated Fat 138.4g|
|Polyunsanturated Fat 95.4g|
|Cholesterol 0mg||0 %|
|Sodium 38.3mg||1 %|
|Potassium 479.1mg||13 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 12.7g|
|Protein 4.2g||6 %|
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Calories per serving: 2627
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