Grilled Vegetables With Balsamic Vinaigrette

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.

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

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