Balsamic Marinade

Name: Balsamic Marinade
Ingredients: 2 cups extra virgin olive oil; 1/2 cup balsamic vinegar; 2 tablespoons minced shallots; 1 tablespoon minced garlic paste; 1/2 cup basil chiffonade; 1 head of radicchio, quartered; 2 round, large tomatoes, sliced 1/4-inch thick; 1 red onion, sliced into 1/4-inch rings; 1 zucchini, sliced 1/4-inch thick; 2 cups sliced assorted wild mushrooms ( chanterelles, shiitake, oyster, etc.); 1 yellow squash, sliced 1/4-inch thick; 1/2 pound blanched asparagus spears

12 ingredients

10 steps

Ingredients

2 cups extra virgin olive oil
1/2 cup balsamic vinegar
2 tablespoons minced shallots
1 tablespoon minced garlic paste
1/2 cup basil chiffonade
1 head of radicchio, quartered
2 round, large tomatoes, sliced 1/4-inch thick
1 red onion, sliced into 1/4-inch rings
1 zucchini, sliced 1/4-inch thick
2 cups sliced assorted wild mushrooms ( chanterelles, shiitake, oyster, etc.)
1 yellow squash, sliced 1/4-inch thick
1/2 pound blanched asparagus spears

Directions

1

Preheat the grill.
2

Season the vegetables with 2 tablespoons of the olive oil, salt, and pepper.
3

Place all the vegetables on the grill (except for the mushrooms) and grill for 2 minutes on each side.
4

In a mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and basil together.
5

Season the marinade with salt and pepper.
6

Remove the vegetables from the grill.
7

In large, 2-quart ramekin, alternate layering the different vegetables.
8

Pour the marinade over the vegetables and allow to marinate for 12 hours or overnight.
9

Either serve the vegetables in the glass container or on a platter.
10

Garnish with parsley.