Sunday, July 20, 2008

Grilled Summer Vegetables with Balsamic Dressing

Grilled Summer Vegetables with Balsamic Dressing

I always look forward to summer and the bounty of fresh produce that comes with the season. Cooking vegetables on the grill is easy and delicious and is a pure pleasure of the season. This is a common preparation found throughout Italy and these vegetables can be served either hot, warm, room temperature or cold. I often use summer squash (both yellow and green), eggplant, peppers (red, yellow and green) and onions. Cut all your vegetables into sizes that are easy to handle on the grill. Squash and eggplant can be cut in rounds or lengthwise at about 1/2 inch thickness. Peppers are grilled whole allowing the skins to completely blacken. Lightly coat all the veggies with olive oil before placing on the grill. Keep you heat about 'medium" hot. Cook sliced veggies, on both sides, until browned and softened. As the vegetables finish cooking, place them orderly on a serving platter. The peppers will need to be skinned, seeded and sliced to complete their preparation. Drizzle the Balsamic Dressing over all the warm grilled vegetables and garnish with some fresh basil. Extra dressing can be stored in the refrigerator for up to 3 weeks and can be used on salads, veggies or whatever!

Jeff's Balsamic Dressing

1 cup Extra Virgin Olive Oil
¼ cup Balsamic Vinegar
1 tablespoon Honey
2 cloves Garlic, crushed
1 teaspoon ground Mustard Seed
8-10 Basil leaves, chopped
1 teaspoon Salt
½ teaspoon ground Black Pepper

Add all ingredients to a small bowl and whisk together until well blended. Dressing can be stored, for up to three weeks, in a covered container in the refrigerator.

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