Grilled Vegetables with Roasted Garlic Balsamic Vinaigrette

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 tablespoons olive oil
3 tablespoons fresh oregano, coarsely chopped
salt and pepper to taste
3 cloves roasted garlic
4 tablespoons balsamic vinegar
1 tablespoon honey
1/2 cup olive oil
salt and pepper, to taste

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 30 minutes at room temperature before serving.

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.

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