GRILLED VEGETABLES WITH BALSAMIC DRESSING
Brett
ingredients
- 1/3 CUP BALSAMIC VINEGAR
- 1 TBSP. DIJON MUSTARD
- 3 GARLIC CLOVES, MINCED
- 1 TSP. FRESH ROSEMARY, CHOPPED
- 1/4 CUP EXTRA-VIRGIN OLIVE OIL
- SALT & PEPPER, TO TASTE
- 1 RED ONION, CUT INTO 8 WEDGES
- 2 ZUCCHINI, QUARTERED LENGTHWISE
- 2 YELLOW SQUASH, QUARTERED LENGTHWISE
- 12 OZ. ASPARAGUS, TRIMMED
- 1 ROASTED RED BELL PEPPER, CUT INTO STRIPS
- 1 1/2 CUPS LIGHTLY PACKED ARUGULA, CHOPPED
- 1 CUP MIXED BABY GREENS
- 2 TBSP. FRESH PARSLEY, CHOPPED
directions
- 1
IN A MEDIUM BOWL, WHISK FIRST 4 INGREDIENTS TO MAKE THE DRESSING. GRADUALLY WHISK IN OIL. SEASON WITH SALT & PEPPER.
- 2
HEAT BARBECUE OR INDOOR GRILL TO MEDIUM HIGH. BRUSH ONION, ZUCCHINI, YELLOW SQUASH AND ASPARAGUS WITH 1/2 OF BALSAMIC DRESSING. SPRINKLE WITH SALT & PEPPER. GRILL VEGETABLES UNTIL JUST COOKED THROUGH, TURNING OCCASIONALLY (8 MINS. FOR ONION, ZUCCHINI AND YELLOW SQUASH; 5 MINS FOR ASPARAGUS). ALLOW TO COOL SLIGHTLY, THEN CUT VEGETABLES INTO BITE-SIZE PIECES AND PLACE IN LARGE SERVING BOWL.
- 3
ADD ROASTED BELL PEPPER, ARUGULA AND GREENS; TOSS WITH ENOUGH REMAINING DRESSING TO COAT. SEASON WITH SALT, PEPPER AND PARSELY.
Source: SHAUNA
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