• 29
Vegetables • 29
Grilled Vegetables with
Balsamic-Garlic Sauce
Serves: 6-8
8 oz extra-virgin olive oil
2 oz balsamic vinegar
43 grams minced fresh Italian herbs
15 grams minced garlic
7 grams salt
4 grams freshly ground black pepper
1/2 kilograms yellow squash or
zucchini, ends trimmed and sliced
lengthwise into ½-cm slices
2 large red onions, sliced crosswise
into 1-cm slices and secured with
toothpicks
1 large eggplant, ends trimmed and
sliced lengthwise into 1-cm slices
1-2 fennel bulbs, sliced lengthwise into
½-cm wedges
Sea salt (optional)
5 oz nely grated Parmesan cheese
(optional)
Directions:
1. Heat grill pan or large sauté pan
on Medium-High (190°C).
2. Add olive oil, balsamic vinegar,
herbs, garlic, salt and pepper to
mixing bowl and whisk to combine.
3. Lightly brush zucchini slices on both
sides with marinade.
4. Place zucchini on hot grill and cook
for 3-4 minutes per side.
5. Transfer zucchini to serving platter
and sprinkle with sea salt.
6. Repeat steps 3-5 with remaining
vegetables, tting as many onto
grill as possible.
7. Garnish with Parmesan cheese
and serve.
Tip: We recommend using oregano,
basil, marjoram or parsley for
your herbs.
To Next Page
Loading...
