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    You are in: Home / Recipes / Grilled Vegetables With Balsamic Vinaigrette Recipe
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    Grilled Vegetables With Balsamic Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    1 hrs

    20 mins

    Jimijoe 43's Note:

    This recipe is sure to become one of your favorites! It is an adaption from a recipe I made while attending a culinary boot camp in New York. The vinaigrette is used as a marinade in this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 1/2 teaspoons cornstarch
    • 8 ounces chicken stock
    • 4 ounces balsamic vinegar
    • 4 ounces olive oil
    • 1 tablespoon chopped basil
    • 1/2 teaspoon salt
    • 10 ounces yellow squash, cut lengthwise 1/4 inch
    • 5 ounces vidalia onions, sliced 1/4 inch thick
    • 5 ounces red peppers, cut into 1 x 2 inch pieces
    • 5 ounces Belgian endive, quartered lengthwise
    • 4 ounces shiitake mushrooms, stems removed
    • 4 ounces asparagus

    Directions:

    1. 1
      Combine the cornstarch with just enough chicken broth to mix together.
    2. 2
      Bring the remaining stock to a boil then add the cornstarch mixture.
    3. 3
      Return to a boil and stir until the stock thickens.
    4. 4
      Remove from the heat and stir in the vinegar.
    5. 5
      Let it cool completely.
    6. 6
      Whisk in the olive oil.
    7. 7
      Add the basil and salt.
    8. 8
      Put vegetables in a bowl.
    9. 9
      Pour vinaigrette over and toss.
    10. 10
      Marinade for at least 30 minutes.
    11. 11
      Grill vegetables until tender, slightly blackened.

    Ratings & Reviews:

    • on August 15, 2010

      55

      Just made this for our barbeque and it was delicious. I was worried about using so much balsamic vinegar but by grilling, the strong flavor is transformed into a hint of sweetness on the veggies. We used squash, zucchini, bell peppers and crimini mushrooms. Absolutely delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2004

      55

      OH, this is sooo good! The ingredients are so simple, but it's just delicious. I cut the recipe in half for the two of us, and since it's almost winter, I used the veggies readily available: yellow squash, zucchini, red bell pepper and portabella mushrooms. I ate some of them straight out of the bowl, before they ever got to the grill. I used my indoor grill, but I'll eagerly await a chance to do it on the charcoal grill. I'm going to keep the leftover marinade and get more mushrooms tomorrow! DH agrees that this is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Grilled Vegetables With Balsamic Vinaigrette

    Serving Size: 1 (131 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 142.2
     
    Calories from Fat 106
    74%
    Total Fat 11.8 g
    18%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.6 mg
    0%
    Sodium 160.0 mg
    6%
    Total Carbohydrate 7.6 g
    2%
    Dietary Fiber 1.7 g
    6%
    Sugars 4.2 g
    16%
    Protein 1.8 g
    3%

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