Balsamic Marinade

Title: Balsamic Marinade

Categories: New, Text, Import

Yield: 4 servings

2 c extra virgin olive oil

1/2 c balsamic vinegar

2 TB minced shallots

1 TB minced garlic paste

1/2 c chiffonade of basil

1 head radicchio, --

: quartered

2 Creole or Beefsteak tomato,

: sliced 1/4-inch thick

1 red onion, -- sliced into 1/4 -inch rings

1 zucchini, --sliced 1/4-inch

: thick

2 c sliced assorted wild

: mushrooms (chantrelles,

: shiitaki, o

1 yellow squash, -- sliced

1/4 -inch thick 1/2 lb blanched asparagus spears

Preheat the grill. Season the vegetables with 2

tablespoons of the olive oil, salt, and pepper. Place

all the vegetables on the grill (except for the

2 minutes on each side. In a

mixing bowl, whisk the 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 hours or overnight. Either serve the vegetables in the glass

container or on a platter. Garnish with parsley.

Yield: 6 servings

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