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Name: Grilled Vegetables with Roasted Garlic Balsamic Vinaigrett
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 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

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INGREDIENTS

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
INGREDIENTS FOR VINAIGRETTE
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

Servings

INSTRUCTIONS

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

NOTES

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Grilled Vegetables with Roasted Garlic Balsamic Vinaigrett

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
 INGREDIENTS FOR VINAIGRETTE
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

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

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Nutrition

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Serving Size: 1 Serving (2334g)
Recipe Makes: 1

Calories: 961
Calories from Fat: 406 (42%)

Amt Per Serving		% DV

	Total Fat 45.2g	60 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 29.8g
	Polyunsanturated Fat 5.9g
Cholesterol 0mg		0 %
Sodium 512.4mg		18 %
Potassium 5518mg		145 %
Total Carbohydrate 132g		39 %
	Dietary Fiber 47.1g	188 %
	Sugars, other 85g
Protein 26g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 961

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