I like how grilling brings out the sweetness of vegetables
and in the summer when the vegetables are fresh this is just so much fun. I have been experimenting with dressing for
grilled vegetables. An herbal butter is
wonderful on hot cooked vegetables but in the summer something slightly more
tart may be called for so I have been crafting vinaigrettes to toss the cooked
veggies in. This recipes seems to be the best (or at least the most
popular.)
Basil Vinaigrette for Vegetables
3 Tbls olive or canola oil
1 Tbls plus 2 tsp. basil or purple basil herb vinegar
1 Tbls minced onion (finely chop or grate a wedge of an
onion)
½ tsp. fresh bruised lemon thyme leaves
1 tsp. finely chopped fresh basil leaves
3 or 4 needles of rosemary finely minced
Directions:
Grill your vegetables, like egg plant, zucchini or summer
squash, cherry tomatoes or tomato slices, green or colored peppers in any
combination. Place the dressing
ingredients together in a cruet and shake well.
Toss the cooked veggies with the dressing and serve immediately. This recipe can make a great grilled veggie salad
if you chill the veggies before serving with the dressing.
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