Canyon Ranch Marinated Grilled Veggies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is a portion of the Grilled vegetable strudel with tomato olive sauce recipe out of the canyon ranch cookbook. I found this to be an excellent way to marinate and grill vegetables, and then use those in a variety of ways, as a side dish, in wrap or sandwiches, etc. Ingredients:
2 tablespoons chopped chives |
2 tablespoons balsamic vinegar |
1 tablespoon extra virgin olive oil |
1 pinch salt |
1 pinch fresh ground pepper |
2 tablespoons finely chopped fresh basil |
1 red bell pepper, seeded and quartered |
1 yellow bell pepper, seeded and quartered |
2 tomatoes, seeded and quartered |
1 yellow squash, diagonally cut 1/4 inch thick |
1 zucchini, diagonally cut 1/4 inch thick |
1 eggplant, peeled and cut into 1/2 inch thick strips |
2 artichoke hearts |
Directions:
1. Combine Marinade (first 6) ingredients in a bowl and mix well.
2. Prepare the grill or preheat the broiler.
3. Grill or broil the vegetables until tender, remove them from grill and allow to cool slightly.
4. Dice the grilled vegetables, place them in a shallow dish and spoon the marinade over them.
5. Cover tightly and allow to marinate for several hours or overnight.
6. Use veggies as side dish, or place in tortillas for veggie wraps, great cold or warm.
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