Balsamic Marinade for grilled vegetables
Ingredients:
- 2 cups extra virgin Spanish olive oil
- 1/2 cup aged balsamic vinegar
- 2 tablespoons minced shallots
- 3 garlic cloves peeled and pressed through a garlic press
- 1/2 cup basil, sliced into very thin strips
- 1 head of radicchio, (also called Italian chicory) quartered
- 2 red ripe tomatoes, sliced thinly 1/4-inch thick
- 1 red onion, sliced into 1/4-inch rings
- 1 small zucchini, sliced 1/4-inch thick
- 2 cups sliced assorted wild mushrooms (shiitaki, chantrelles, etc.)
- 1 small yellow squash, sliced 1/4-inch thick
- 1/2 lb. blanched asparagus spears
Method:
Season the vegetables with 2 tablespoons of the olive oil, salt, and pepper. Preheat your grill. Grill all the vegetables, except for the mushrooms, for 2 minutes on each side. In a mixing bowl, whisk the olive oil, balsamic vinegar, shallots, garlic, and basil together. Season the marinade with salt and fresh ground pepper. Remove the vegetables from the grill. In a glass bowl, alternate layering the different vegetables, adding the mushrooms in. Pour the marinade over the vegetables and allow to set or marinade overnight. Serve the vegetables in the glass container or on a platter. You can garnish with parsley snips. balsamic marinade
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