Grilled Spring Vegetables with Balsamic Reduction

Featured in the June 2011 Newsletter
Recommended Pairing: Fume Blanc, Vermentino

Serves 4

Ingredients:
1 bunch baby carrots
8 baby zucchini squash
3 baby yellow squash
3 belgian endive
1 bunch asparagus
8 heads of baby cauliflower
8 heads of baby broccoli
1/4 cup extra virgin olive oil
4 tablespoons garlic, minced
4 tablespoons shallots, minced
4 tablespoons Italian parsley, chopped
Salt and pepper, to taste
2 cups balsamic vinegar
1/2 cup brown sugar

Wash all vegetables and cut lengthwise. Mix all ingredients in a bowl and toss well. Place vegetables on a medium-high heat grill and cook until fork tender. Neatly arrange vegetables on platter.

To make the Balsamic Reduction, add the balsamic vinegar and brown sugar to a saucepan and reduce until syrup consistency. Let cool to room temperature, then drizzle over the plated vegetables.


Posted by , June 8, 2011 No comments

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