Grilled Vegetables With Sun Dried Tomato Vinaigrette

Course : Grilling
Source:
Serves: 4
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Ingredients:

4 medium sun-dried tomatoes in oil -- chopped
1/4 cup red wine vinegar
3 cloves garlic -- smashed
2 tablespoons basil chiffonade
1/2 cup olive oil
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
2 medium portabella mushrooms -- cleaned, and stems removed
1 small fennel head -- quartered
4 medium artichokes -- cleaned, quartered
1 medium yellow zucchini -- quartered
1 medium green zucchini -- quartered
1/4 cup olive oil
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation / Directions:

Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.


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