Fustini's Oils and Vinegars
Grilled Vegetables

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Grilled Vegetables

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Grilled Vegetables


Submitted by Chef John Vander Jagt

Ingredients

  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 lb. total), sliced lengthwise into 1/2 inch thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2 inch thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2 inch thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1 lb) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 Tbsp Fustini's Gremolata Olive Oil
  • Salt and freshly ground black pepper
  • 3 Tbsp Fustini's Sicilian Lemon Balsamic Vinegar
  • 4 Tbsp Fustini's Iron Fish Honey Vinegar
  • 2 garlic cloves, minced
  • 1 tsp chopped fresh Italian parsley leaves
  • 1 tsp chopped fresh basil leaves
  • 1/2 tsp finely chopped fresh rosemary leaves

Hint

The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.


Directions

Step 1. 

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over,

about 8 to 10 minutes for the bell peppers

7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.

Arrange the vegetables on a platter. 


Step 2. 

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.




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