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.
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INGREDIENTS
Nutrition- 1 1⁄2teaspoons cornstarch
- 8ounces chicken stock
- 4ounces balsamic vinegar
- 4ounces olive oil
- 1tablespoon chopped basil
- 1⁄2teaspoon salt
- 10ounces yellow squash, cut lengthwise 1/4 inch
- 5ounces vidalia onions, sliced 1/4 inch thick
- 5ounces red peppers, cut into 1 x 2 inch pieces
- 5
- 4
- 4ounces asparagus
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DIRECTIONS
- 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.
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