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Composition - Grilled vegetables with infused Olive Oil and Balsamic glaze:
- Get Asparagus
- Prepare - Red bell peppers, cut in wide slices for grill
- You need - Eggplant, cut in half and 1/2 inch thick slices
- Need for Zucchini squash, cut in half and 1/2 inch thick slices
- Require - Red onion, cut in 1/2 inch thick rounds
- Require for Baby portabella mushrooms, in grill pan or saute in a skillet
- Get of Fresh basil and parsley for garnish
- Prepare 2 T of Olive oil, extra virgin (I make my own infused herb oil)
- Prepare 2 T - Balsamic vinegar
- Get 2 - Garlic cloves, crushed
- Get 1 tsp for Salt and 1/2 tsp pepper
- Provide - Balsamic glaze (if using herb infused oil)
Grilled vegetables with infused Olive Oil and Balsamic glaze making:
- Whisk the dressing ingredients in a bowl. Set aside. Depending on how many vegies you are making varies the amount of dressing to make.
- Put vegies in a bowl and lightly coat with olive oil. Spray cooking spray on grill and preheat on low. Place vegies on the grill in a single layer and cook for 6 minutes. Flip and cook for 6 more minutes. Remove from grill and drizzle dressing over vegies.
- Sprinkle fresh herbs over the vegies and serve.
- I use my own infused herb oil to coat the vegies. After grilling, I drizzle with balsamic glaze. This is delicious.
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