Grilled Vegetables with Roasted Garlic Balsamic Vinaigrette
Are you looking for something new to grill? This grilled vegetables with roasted garlic balsamic vinaigrette might just be the next thing you'll want to cook up on the grill. Oregano and honey give this summer squash recipe exciting flavor.
Cooking MethodGrilling
Ingredients
- 1 summer squash, sliced into, 1/4-inch circles
- 1 zucchini, sliced into, 1/4-inch circles
- 1 large red onion, quartered
- 2 red peppers, halved and seeded
- 2 green peppers, halved and seeded
- 10 medium mushrooms
- 1 fennel bulb, quartered
- 1 eggplant, sliced 1/4 inch, thick
- 4 tablespoon olive oil
- 3 tablespoon fresh oregano, coarsely chopped
- salt and pepper, to taste
- 3 cloves roasted garlic
- 4 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/2 cup olive oil
- salt and pepper, to taste
Instructions
- Prepare a charcoal or wood fire and let it burn to embers.
- Rub the vegetables with the olive oil and season with salt and pepper.
- Grill until dark golden brown, but still crisp.
- Toss with the vinaigrette, place on a platter, and sprinkle with fresh oregano.
- Let sit for 30 minutes at room temperature before serving.
To prepare the vinaigrette:
- In a blender, combine the garlic, vinegar, and honey and puree.
- With the motor running, slowly add the oil, drop by drop at first, until emulsified.
- Season with salt and pepper.