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Full Online Book HomeLearning KitchenVegetables - Vegetables - Grilled Marinated Vegetables
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Vegetables - Vegetables -  Grilled Marinated Vegetables Post by :cw3849 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1733

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Vegetables - Vegetables - Grilled Marinated Vegetables

3/4 cup balsamic vinegar
3/4 cup oil
3/4 cup honey


Mix together and add veggies, zucchini, peppers, onions, egg plant, whatever you like. Chill at least 4 hours. Grill veggies till desired doneness or bake at 350 degrees for 30 minutes.
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2 large red bell peppers, quartered, cored and seeded 2 large yellow bell peppers, quartered, cored and seeded 1 large eggplant, sliced lengthwise 2 large zucchini, sliced lengthwise 6 tablespoons olive oil 1 large red onion, thinly sliced 1/2 cup raisins 1 tablespoon tomato paste 1 tablespoon red wine vinegar 1 2/3 cups tomato juice 2 tablespoons agar-agar fresh basil leaves to garnish Dressing: 6 tablespoons olive oil 2 tablespoons red wine vinegar salt and freshly ground black pepper. Place the peppers skin side up under a hot broiler until blackened. Put in a bowl. Cover. Arrange the eggplant and zucchini
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2 large eggplants coarse cooking salt 1/4 C. olive oil 6 medium tomatoes 1/4 C. butter 2 C. stale breadcrumbs 2 tsp. chopped fresh thyme 1 T. chopped fresh oregano leaves 2 T. balsamic vinegar Cut eggplants into 1/2" slices, place on wire racks, sprinkle with salt, stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Brush slices on both sides with some of the oil, cook in batches in heated griddle pan until browned on both sides and tender; drain on absorbent paper. Cover slices to keep warm. Cut tomatoes into 1/2" slices lengthways, brush both sides
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