Balsamic Marinade For Grilled Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Extra-virgin olive oil,
1/2 cup: Balsamic vinegar,
2 tbsp: Minced shallots,
1 tbsp: Minced garlic paste,
1/2 cup: Chiffonade of basil,
1: Radicchio head, quartered
2: Creole or Beefsteak tomatoes, sliced 1/4" thick
1: Red onion, sliced 1/4" rings
1: Zucchini, sliced 1/4" thick
2 cup: Sliced assorted wild mushrooms (chantrelles, shiitaki, oyster, etc.)
1: Yellow squash, sliced 1/4" thick
1/2 lbs: Asparagus spears, blanched
Salt, to taste
Freshly-ground black pepper, to taste
Directions:
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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-19-1998
Recipe by: Emeril Lagasse
Posted to KitMailbox Digest by J Pellegrino on Aug
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-19-1998
Recipe by: Emeril Lagasse
Posted to KitMailbox Digest by J Pellegrino
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp