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BALSAMIC GRILLED VEGGIES
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| Cut from a magazine, we have not yet made this. |
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| Ingredients: |
2 Tablespoons EVOO
1 Tablespoon dried basil
1 Tablespoon Balsamic vinegar
2 teaspoons salt
1 teaspoon pepper
1 fennel bulb
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1 large red onion cut into 1" pieces
8 oz fresh mushrooms
1 pt cherry tomatoes
2 medium zucchini cut into 1" pieces
4 small yellow squash cut into 1" pieces
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| Procedures: |
Preheat grill to 350o.
Stir together the EVOO and next 4 ingredients in a small bowl.
Rinse fennel thoroughly. Trim and discard the root end of the bulb.
Cut bulb in half vertically, and remove core. Cut bulb into 1/2" slices.
Toss fennel, onion, and mushrooms with half the EVOO and place in a grill wok or metal basket.
Grill, covered with grill lid, 10 minutes over 350o.
Toss tomatoes, and squashes with remaining EVOO and add to grill wok or basket.
Grill 10-15 minutes or until tender.
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