Ingredients:
Asparagus
Green Beans
Green, Yellow, Orange or Red Peppers, cut into quarters
Green onions, left whole
Onions, peeled and cut into quarters
Leek, cut in half lengthwise
Fennel bulb, cut into 1-2" wide pieces
Eggplant, cut into 2" wide pieces
Zucchini
Small new potatoes, halved and steamed until just barely cooked through
Fresh herbs, such as thyme, rosemary, basil or oregano
Dulcet Balsamic Dressing & Dipping Sauce
Fresh Black Pepper
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Directions:
1. Place prepared vegetables in a large bowl and toss with just enough Dulcet Balsamic Dressing & Dipping Sauce to coat the vegetables.
2. Prepare the grill and place vegetables in a grill basket or be careful to avoid them falling through the cracks!
3. Grill until grill marks appear.
4. Transfer the grilled vegetables back into the bowl and toss with fresh herbs, fresh black pepper and some additional Dulcet dressing and dipping sauce.
5. Arrange on a platter and serve warm or at room temperature.
From the Dulcet Cuisine test kitchen: Use your favorite vegetables in this dish, above are some suggestions of ones that work nicely.
-Recipe courtesy of dulcetcuisine.com |
