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Receta Balsamic Marinade

Name: Balsamic Marinade
Ingredients: 2 c. Extra virgin extra virgin olive oil; 1/2 c. Balsamic vinegar; 2 Tbsp. Chopped shallots; 1 Tbsp. Chopped garlic paste; 1/2 c. Chiffonade of basil; 1 head radicchio,, quartered; 2 x Creole or possibly Beefsteak tomato,, sliced 1/4-inch thick; 1 x Red onion,, sliced into 1/4-inch rings; 1 x Zucchini,,sliced 1/4-inch thick; 2 c. Sliced assorted wild mushrooms (chantrelles, shiitaki, o; 1 x Yellow squash,, sliced 1/4-inch thick; 1/2 lb Blanched asparagus spears

de Global Cookbook

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Ingredientes

2 c. Extra virgin extra virgin olive oil
1/2 c. Balsamic vinegar
2 Tbsp. Chopped shallots
1 Tbsp. Chopped garlic paste
1/2 c. Chiffonade of basil
1 head radicchio,, quartered
2 x Creole or possibly Beefsteak tomato,, sliced 1/4-inch thick
1 x Red onion,, sliced into 1/4-inch rings
1 x Zucchini,,sliced 1/4-inch thick
2 c. Sliced assorted wild mushrooms (chantrelles, shiitaki, o
1 x Yellow squash,, sliced 1/4-inch thick
1/2 lb Blanched asparagus spears

Direcciones

Preheat the grill. Season the vegetables with 2 Tbsp. of the extra virgin olive oil, salt, and pepper. Place all the vegetables on the grill (except for the mushrooms) and grill for 2 min on each side. In a mixing bowl, whisk the extra virgin olive oil, vinegar, shallots, garlic, and basil together. Season the marinade with salt an pepper. Remove the vegetables from the grill. In a glass souffle bowl, alternate layering the different vegetables. Pour the marinade over the vegetables and allow to marinate for 12 hrs or possibly overnight. Either serve the vegetables in the glass container or possibly on a platter. Garnish with parsley.
Yield: 6 servings