Grilled Vegetables With Roasted Garlic Balsamic Vinaigrett

Course : Grilled Vegetables
Serves: 4 - 6
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1 Medium summer squash -- sliced into -- 1/4-inch circles
1 medium zucchini -- sliced into -- 1/4-inch circles
1 large red onion -- quartered
2 medium red peppers -- halved and seeded
2 medium green peppers -- halved and seeded
10 medium mushrooms
1 medium fennel bulb -- quartered
1 medium eggplant -- sliced 1/4 inch thick
4 tablespoons olive oil
3 tablespoons fresh oregano -- coarsely chopped
1 Teaspoon salt and pepper to taste
3 cloves roasted garlic
4 tablespoons balsamic vinegar
1 tablespoon honey
1/2 cup olive oil
1 Teaspoon salt and pepper -- to taste

Preparation / Directions:

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.


Nutritional Information:

2004 Calories (kcal); 166g Total Fat; (70% calories from fat); 22g Protein; 134g Carbohydrate; 0mg Cholesterol; 169mg Sodium

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