this is THE ONE!
You will be sooooo glad you tried it and it will probably be one of your favorites!
And of course, they make the best side dish!
Here are two ways to serve GRILLED VEGETABLES WITH BALSAMIC DRESSING
STONEGABLE GRILLED VEGETABLES WITH BALSAMIC DRESSING
small red or white potatoes, cooked
assorted green and black olives
Dressing~ NO CHEATING… MAKE YOUR OWN!
2/3 cup good olive oil
1/4 cup balsamic vinager
2 garlic cloves, pressed or finely chopped
2 tsp Dijon mustard
juice of 1 lemon
1 TBS Worcestershire sauce
1/2 cup basil, chiffonades (strips)
Clean and prepare your veggies. Drizzle them with olive oil and sprinkle with kosher salt
If you use portabella mushrooms, remove stem and scrape out “gills” with a spoon.
To keep my onions together in rings, I insert a small skewer through the onion before I cut each slice.
If using skewers, thread veggies on skewers. Drizzle with olive oil and sprinkle with salt.
Grill veggies over medium heat until they are slightly charred on both sides.
We are fans of cowboy charcoal. Look at that smoky goodness! YUM!
Meanwhile make dressing.
Add all the ingredients except the basil in a jar with a tight fitting lid and shake vigorously.
Make basil chiffonades.
Roll like you are making a cigar.
Cut int thin ribbons.
When veggies are done, cut the large veggies into strips… Portabella mushrooms and peppers are easier to handle cut into strips.
Arrange the veggies on a platter.
Drizzle with dressing… be generous and sprinkle basil over the top.
I hope this becomes your favorite way to… eat your veggies!