StoneGable Grilled Vegetables With Balsamic Dressing

  

   StoneGable Grilled Vegetables With Balsamic DressingI could eat this everyday! IF you have leftovers, and that is a very big IF... they can be added to pasta, salad or made into a tampanade or salsa to be used with crusty toasted baguettes or over meat. So versital and a powerhouse of summer flavors! I especially love this when I pick my veggies right out of the garden.

THIS IS A FABULOUS DISH TO TAKE TO A PICNIC OR MAKE WHEN YOU ARE HAVING A CROWD!

 Use any combo of veggies, and as many as you need. These are the ones I serve together on a large platter.
 
Eggplants, partially peeled and cut into a generous 1/4" round

Zucchinis, cut into generous 1/4" rounds

Yellow Squash, cut into generous 1/4" rounds

Onions, cut into 1/4" rounds

Peppers, cored and sliced in 1" thicknesses. Any color but green

Portabella mushrooms, cored and "gills" scraped off with the side of a spoon- keep whole

Small red bliss potatoes~ microwaved for 4-5 minutes

Lots of olive oil

Salt and pepper

 

Balsamic Marinade~ NO CHEATING! Make your own! Recipe follows

Preheat grill to medium heat.

Line a large rimmed baking sheet with paper towels. Salt eggplant generously. Place eggplant in single layers on the paper towel. Cover with another paper towel. Add another layer of eggplant. Continue to do this 4 layers high. Put a heavy pot on top of the eggplant. Set aside for 20-30 minutes. The salt will draw out bitter liquids in the eggplant, yellow squash and zucchini making them grill better. So do the same for the squash and zucchini.

 Put a skewer through onion slices. Starting at the outside layer of the onion towards the center, catching all layers. Cut off any exposed skewer. Do this for all the onion slices. Put onions on a large rimmed sheet pan. Drizzle oil to coat and salt onions.

Put sliced peppers on a rimmed baking sheet. Drizzle with oil to coat and salt.

Put mushrooms on a rimmed baking sheet. Drizzle with oil to coat and salt.

While the eggplant and zucchini are set aside, Grill the onions, peppers and mushroom until nicely chared and cooked until tender.

Remove to a large platter. Remove skewers from onions. I arrange the veggies in attractive groups on the platter.

When eggplant and zucchini have sweated enough. Remove paper towel and wipe off excess salt. Drizzle olive oil to coat and grill until charred and soft. Remove to platter with other veggies.

 StoneGable Dressing/Marinade

2/3 cup olive oil

1/4 cup balsamic vinegar

2 garlic cloves, pressed or chopped finely

2 tsp mustard

juice of 1 lemon

1 TBS Worchestershire sauce

pinch of salt and pepper
 
1/2 cup fresh basil, chiffonades

Mix all ingredients in a bowl.

Drizzle roasted vegetables with marinade. Serve and wait for the raves!!!!!


StoneGable Grilled Vegetables With Balsamic Dressing


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