Prep 1 hr
Cook 20 mins
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.
- 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
- Combine the cornstarch with just enough chicken broth to mix together.
- Bring the remaining stock to a boil then add the cornstarch mixture.
- Return to a boil and stir until the stock thickens.
- Remove from the heat and stir in the vinegar.
- Let it cool completely.
- Whisk in the olive oil.
- Add the basil and salt.
- Put vegetables in a bowl.
- Pour vinaigrette over and toss.
- Marinade for at least 30 minutes.
- Grill vegetables until tender, slightly blackened.
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.
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!