Grilled Vegetables With Sun Dried Tomato Vinaigrette

Serves: 6

Lilian Bahringer

1 January 1970

Based on User reviews:

53

Spice

45

Sweetness

55

Sourness

45

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

1 cup

Red Wine Vinegar

3

Garlic Cloves (smashed)

1 cup

Olive Oil

1

Salt

1

Black Pepper (freshly ground)

2

Portobello Mushrooms (cleaned and stems removed)

1 small

Fennel (head, quartered)

4

Artichokes (cleaned and quartered)

1

Zucchini (yellow, quartered)

1

Green Zucchini (quartered)

Directions:

1

Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth

2

Slowly add the olive oil until emulsified

3

Season with salt and pepper to taste

4

Preheat grill

5

Brush the vegetables with olive oil and season with salt and pepper to taste

6

Grill until cooked through

7

Arrange on a platter and drizzle with tomato vinaigrette