Yield: 6 servings
|2.00 cup||extra-virgin olive oil|
|½ cup||balsamic vinegar|
|2.00 tablespoon||minced shallots|
|1.00 tablespoon||minced garlic paste|
|½ cup||chiffonade of basil|
|1.00 \N||radicchio head; quartered|
|2.00 \N||creole or beefsteak tomatoes; sliced 1/4 thick|
|1.00 \N||red onion; sliced 1/4 rings|
|1.00 \N||zucchini; sliced 1/4 thick|
|2.00 cup||sliced assorted wild mushrooms|
|1 \N||(chantrelles; shiitaki, oyster, etc.)|
|1.00 \N||yellow squash; sliced 1/4 thick|
|½ pounds||asparagus spears; blanched|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
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 and 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. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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