Grilled Balsamic Vegetables
Recipe by: Susan Voisin
This is one of my favorite side dishes,
but I love it so much, I could eat it as a main dish several times a week!
I usually serve this warm from the oven, but it may also be chilled and eaten as
a salad.
You can make this with your favorite veggies, but the ones I always use are these:
portabella mushrooms
red or green bell pepper
zucchini or yellow squash
eggplant
regular mushrooms
Other ingredients I sometimes use are:
onions
cauliflower
cubed potatoes
asparagus (added during last 15 minutes)
tomatoes (added during last 5 minutes)
You'll also need:
garlic
cloves
rosemary
balsamic vinegar
Preheat the oven to around 400 F. Cut the vegetables in large chunks and put them in a sprayed 9X13
Pyrex baking dish.
Sprinkle anywhere from 2 to 6 cloves of garlic, chopped, over the top, along with about 1 tsp. fresh or dried
(crushed) rosemary* and some balsamic vinegar.
Put it in the oven. Stir the contents after about 15 minutes, and continue to cook until the vegetables are tender but not mushy. Remove from the oven, pour into a large bowl, and season with more balsamic vinegar and freshly ground pepper.
*crushing the rosemary with a mortar
and pestle releases the flavor and tenderizes the tough herb.
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