Wednesday - April 26, 2017 10:13 am

Grilled Vegetable Medley w/ Smoked Balsamic

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Marinade:

(1) Small Vidalia onion (rough chopped) –approx. ½ cup

(1 Tbsp Dijon Mustard

¼ cup smoked balsamic.

½ cup grape seed oil or canola

(1) Clove peeled fresh garlic

1 Tbsp honey or agave nectar

S&P

Method:

Mix all marinade ingredients *except oil* in a food processor. Blend until smooth. Slowly add the oil in a slow steady stream while blending to emulsify. Add S&P to taste In a large mixing bowl, add all the vegetables & toss in the marinade. Using an outdoor charcoal grill or gas grill. Line the grates with aluminum foil and poke small holes around the intended cooking surface. Heat the grill to high and add the vegetables. Cook approx. (3) minutes on each side or until the carrots are softened. Serve hot or chill in the fridge for 45 minutes. GARNISH: Light drizzle of smoked balsamic and/or a sprinkle of feta cheese

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