Balsamic Marinade
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Balsamic Marinade
  Marinades  
Last updated 6/12/2012 12:59:58 AM. Recipe ID 22979. Report a problem with this recipe.
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      Title: Balsamic marinade
      Yield: 4 Servings
 
      2 c  Extra virgin olive oil
    1/2 c  Balsamic vinegar
      2 tb Minced shallots
      1 tb Minced garlic paste
    1/2 c  Chiffonade of basil
      1    Head of radicchio,
           Quartered
      2    Creole or Beefsteak tomato,
           Sliced 1/4-inch thick
      1    Red onion, sliced into
    1/4    -inch rings
      1    Zucchini, sliced 1/4-inch
           Thick
      2 c  Sliced assorted wild
           Mushrooms (chantrelles,
           Shiitaki, oyster, etc.)
      1    Yellow squash, sliced
    1/4    -inch thick
    1/2 lb Blanched asparagus spears
 
  Preheat the grill. Season the vegetables with 2 tablespoons of the
  olive oil, salt, and pepper. Place all the vegetables on the grill
  (except for the mushrooms) and grill for 2 minutes on each side. In a
  mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and
  basil together. Season the marinade with salt an pepper. Remove the
  vegetables from the grill. In a glass souffle bowl, alternate
  layering the different vegetables. Pour the marinade over the
  vegetables and allow to marinate for 12 hours or overnight. Either
  serve the vegetables in the glass container or on a platter. Garnish
  with parsley.
  
  Yield: 6 servings
  




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Recipe ID 22979 (Apr 03, 2005)

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