Grilled vegetables with sun dried tomato vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sundried tomatoes, in oil, | |
| Chopped | ||
| ¼ | cup | Red wine vinegar |
| 3 | Garlic cloves, smashed | |
| 2 | tablespoons | Basil chiffonade |
| ½ | cup | Olive oil |
| Salt and freshly ground | ||
| Pepper | ||
| 2 | Portobello mushrooms, | |
| Cleaned and stems removed | ||
| 1 | small | Head fennel, quartered |
| 4 | Artichokes, cleaned and | |
| Quartered | ||
| 1 | Yellow zucchini, quartered | |
| 1 | Green zucchini, quartered | |
| ¼ | cup | Olive oil |
| Salt and freshly ground | ||
| Pepper | ||
Directions
Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.
HOT OFF THE GRILL SHOW #HG1A14
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