Mixed Grilled Vegetables w/ Warm Balsamic Dressing

Category,
Yields1 Serving
 3 large   cloves garlic, thinly sliced
 2 tbsp olive oil
 ⅓ cup balsamic vinegar
 1 tbsp dark brown sugar
 2 large bell peppers, any color
 1 large eggplant or 3 Japanese eggplants,cut in one inch thick rounds
 1 large zucchini, halved length wise
 1 jalapeno chili pepper, cut tops off and remove seeds and veins
 1   Pasilla pepper
 1 Banana pepper
 1 large red onion, cut in ½ inch thick slices
 1 small  head broccoli, separated in sections for grilling
 salt and pepper to taste
 2 tbsp fresh basil leaves, finely chopped
 1 tbsp dried oregano
 2 tbsp parsley, fresh if you have it or 1 T dried, (optional)
 2 tbsp pine nuts or some other nut or seed, such as slivered almonds or sunflower seeds
1

In a medium skillet over very low heat, slowly cook the garlic in the oil until barely colored, about 5 min.  Remove from the heat and cool slightly.  Add the vinegar and return to medium heat.  Stir in the brown sugar and let the mixture bubble slowly for 1 minute.  Set aside.

2

Preheat the grill to medium-high heat.  Grill the all the peppers and chili’s whole, turning several times with tongs, until the skins are blistered and charred on all sides, about 15 min.  Transfer to a medium bowl, cover with lid or plastic wrap, and set aside to steam.  When the skins are loosened, remove them, then core and seed the peppers.

3

Brush the remaining vegetables with some of the dressing and season with salt and pepper, grill until tender, turning once, as each becomes tender, transfer to a cutting board.

4

Cut the vegetables into large bite-size pieces and place in a large bow. While still hot, toss with the remaining dressing and the herbs and nuts or seeds.  Serves 6

Ingredients

 3 large   cloves garlic, thinly sliced
 2 tbsp olive oil
 ⅓ cup balsamic vinegar
 1 tbsp dark brown sugar
 2 large bell peppers, any color
 1 large eggplant or 3 Japanese eggplants,cut in one inch thick rounds
 1 large zucchini, halved length wise
 1 jalapeno chili pepper, cut tops off and remove seeds and veins
 1   Pasilla pepper
 1 Banana pepper
 1 large red onion, cut in ½ inch thick slices
 1 small  head broccoli, separated in sections for grilling
 salt and pepper to taste
 2 tbsp fresh basil leaves, finely chopped
 1 tbsp dried oregano
 2 tbsp parsley, fresh if you have it or 1 T dried, (optional)
 2 tbsp pine nuts or some other nut or seed, such as slivered almonds or sunflower seeds

Directions

1

In a medium skillet over very low heat, slowly cook the garlic in the oil until barely colored, about 5 min.  Remove from the heat and cool slightly.  Add the vinegar and return to medium heat.  Stir in the brown sugar and let the mixture bubble slowly for 1 minute.  Set aside.

2

Preheat the grill to medium-high heat.  Grill the all the peppers and chili’s whole, turning several times with tongs, until the skins are blistered and charred on all sides, about 15 min.  Transfer to a medium bowl, cover with lid or plastic wrap, and set aside to steam.  When the skins are loosened, remove them, then core and seed the peppers.

3

Brush the remaining vegetables with some of the dressing and season with salt and pepper, grill until tender, turning once, as each becomes tender, transfer to a cutting board.

4

Cut the vegetables into large bite-size pieces and place in a large bow. While still hot, toss with the remaining dressing and the herbs and nuts or seeds.  Serves 6

Mixed Grilled Vegetables w/ Warm Balsamic Dressing
IngredientsDirections