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Grilled Vegetables

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INGREDIENTS
6 baby eggplant, cut in half
4 zucchini, cut lengthwise
2 red onion, thickly sliced
3 Beefsteak tomatoes, thickly sliced
Large mushrooms
Asparagus
Carrots, with roots
Small Mozzarella balls
Salt and pepper
Balsamic vinegar
Basil

Basting mixture:
1 stick butter
2 teaspoons olive oil
2 cloves garlic, chopped
4 tablespoons dry white wine

DIRECTIONS
  • Cut vegetables. Season with salt and pepper

  • Melt butter with oil and garlic until heated through. 

  • Remove from heat and stir in wine.

  • Brush all vegetables with basting mixture.

  • Place vegetables on oiled grill rack.

  • Grill for 15-20 minutes on medium heat, turning over twice.

  • Transfer vegetables to a large platter.

  • Drizzle vegetables with balsamic vinegar and sprinkle with fresh basil.  Top with mozzarella balls.

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