Grilled Vegetables With Balsamic Vinaigrette

Recipe by Jimijoe 43
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READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    teaspoons cornstarch
  • 8
    ounces chicken stock
  • 4
    ounces balsamic vinegar
  • 4
    ounces olive oil
  • 1
    tablespoon chopped basil
  • 12
    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
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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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