Grilled Vegetables
INGREDIENTS:
2 zucchini squash sliced lengthwise or across
1 box of baby portabello mushrooms
1 red bell pepper sliced in large chunks
1 yellow bell pepper sliced in large chunks
10 stalks of asparagus
2 ears corn on-the-cob sliced into large medallions
1 stalk of cherry tomatoes on the stalk
Kosher sea salt (or truffle salt optional)
Fresh ground black peppercorns
Extra Virgin Olive Oil
Balsamic Vinegar (drizzle after grilling)
DIRECTIONS:
Prior to getting the grill up to temperature, wipe olive oil on the grill grate to keep the vegetables from sticking.
Make sure grill is hot
Prep the vegetables (slicing, cutting, etc),
Drizzle olive oil and dust vegetables with a little kosher salt and fresh ground peppercorns.
Place vegetables on the grill grate and watch them (they cook fast). Flip over when grill marks are the color you like and repeat
Garnish with parsley and serve on a platter
I like to drizzle a little balsamic vinegar and grate a little parmesan cheese over the top of the vegetables right before serving
Things you'll need for this recipe...
This cask-aged balsamic vinegar from Modena, Italy, is made from acetified "grape must" matured using the Solera method of blending, transferring the vinegar between a succession of high quality barrels of different sizes. A several year refinement process in high quality wood results in a rich and assertive condiment with a warm brown color and a thick, fluid consistency. The aroma is penetrating and persistent. With port and madeira undertones, it is a classic balsamic taste.
It's called Cask 25 to provide our buyers with a sense of the age of the vinegar. You will be able to taste and feel the difference between an aged vinegar and the cheap substitutes made by adding caramel or other products.
Density: 1.34
Gluten Free. No artificial flavorings, thickening agents, caramel nor additives added. May contain sulfites.