Recipe by Jimijoe 43
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.
Top Review by TATYANA NGAI
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.
- 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 See How It's Made
- 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.