Balsamic marinade

4 servings

Ingredients

QuantityIngredient
2cupsExtra virgin olive oil
½cupBalsamic vinegar
2tablespoonsMinced shallots
1tablespoonMinced garlic paste
½cupChiffonade of basil
1Head of radicchio,
Quartered
2Creole or Beefsteak tomato,
Sliced 1/4-inch thick
1Red onion, sliced into inch rings
1Zucchini, sliced 1/4-inch
Thick
2cupsSliced assorted wild
Mushrooms (chantrelles,
Shiitaki, oyster, etc.)
1Yellow squash, sliced inch thick
½poundsBlanched asparagus spears

Directions

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

ESSENCE OF EMERIL SHOW#EE2363