Tuscan grilled vegetables
INGREDIENTS
1/3 cup L'Arte dell'Olivo Extra Virgin olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1-2 tablespoons chopped fresh rosemary, thyme, basil, or oregano
Salt and black pepper
1-2 Tablespoons chopped fresh Italian parsley
Various vegetables to grill which can include:
Zucchini or Yellow squash sliced the long way, about 1/8 inch thick (3mm)
Green beens, trimmed
red or yellow bell pepper, sliced into large flat pieces
sliced eggplant
Asparagus, cleaned and trimmed
Combine all ingredients except Italian parsley in a ziplock bag and shake to coat. Marinate as long as desired, preferably at least 15-20 minutes.
Remove vegetables from the bag and grill until crispy tender. Add chopped Italian parsley and grilled vegetables to the bag and marinate until ready to serve. This is a great recipe to put on the grill first, so that while the meat is cooking the vegetables are marinating in the dressing.
Serve arranged on a plate with the marinade and L'Arte 6-year Aceto Balsamico di Modena drizzled over the top.
INGREDIENTS
1/3 cup L'Arte dell'Olivo Extra Virgin olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1-2 tablespoons chopped fresh rosemary, thyme, basil, or oregano
Salt and black pepper
1-2 Tablespoons chopped fresh Italian parsley
Various vegetables to grill which can include:
Zucchini or Yellow squash sliced the long way, about 1/8 inch thick (3mm)
Green beens, trimmed
red or yellow bell pepper, sliced into large flat pieces
sliced eggplant
Asparagus, cleaned and trimmed
Combine all ingredients except Italian parsley in a ziplock bag and shake to coat. Marinate as long as desired, preferably at least 15-20 minutes.
Remove vegetables from the bag and grill until crispy tender. Add chopped Italian parsley and grilled vegetables to the bag and marinate until ready to serve. This is a great recipe to put on the grill first, so that while the meat is cooking the vegetables are marinating in the dressing.
Serve arranged on a plate with the marinade and L'Arte 6-year Aceto Balsamico di Modena drizzled over the top.
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