GRILLED VEGETABLES WITH BALSAMIC VINAIGRETTE

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Grilled Vegetables With Balsamic Vinaigrette image

This recipe is sure to become one of your favorites! It is an adaption from a recipe I made while attending a culinary boot camp in New York. The vinaigrette is used as a marinade in this recipe.

Provided by Jimijoe 43

Categories     Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons cornstarch
8 ounces chicken stock
4 ounces balsamic vinegar
4 ounces olive oil
1 tablespoon chopped basil
1/2 teaspoon salt
10 ounces yellow squash, cut lengthwise 1/4 inch
5 ounces vidalia onions, sliced 1/4 inch thick
5 ounces red peppers, cut into 1 x 2 inch pieces
5 ounces Belgian endive, quartered lengthwise
4 ounces shiitake mushrooms, stems removed
4 ounces asparagus

Steps:

  • Combine the cornstarch with just enough chicken broth to mix together.
  • Bring the remaining stock to a boil then add the cornstarch mixture.
  • Return to a boil and stir until the stock thickens.
  • Remove from the heat and stir in the vinegar.
  • Let it cool completely.
  • Whisk in the olive oil.
  • Add the basil and salt.
  • Put vegetables in a bowl.
  • Pour vinaigrette over and toss.
  • Marinade for at least 30 minutes.
  • Grill vegetables until tender, slightly blackened.

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    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #side-dishes     #vegetables     #dinner-party     #summer     #dietary     #low-sodium     #low-cholesterol     #seasonal     #low-calorie     #low-carb     #healthy-2     #low-in-something     #asparagus     #4-hours-or-less

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