Friday, July 3, 2020

Ana's Grilled Vegetable Plate

                                                       Ana's Grilled Vegetable Plate

Choose vegetables and fruits that take well to grilling, such as peppers, mushrooms, eggplant, tomatoes, carrots, potatoes, cabbage, zucchini, squash, onions, mushrooms, artichokes, and asparagus. Apples, pears, peaches, avocados, mangoes, pineapples, strawberries, melons, plantains 
   For the Marinade
¼ cup balsamic vinegar
1 lemon, juiced
1 orange, juiced
1 tablespoon Dijon mustard
2 garlic cloves, minced
½ cup olive oil
½ teaspoon sea salt
freshly ground pepper to taste

Whisk together all ingredients and pour over vegetables, let them marinate 30 minutes.
Shake off any excess liquid, reserve remaining marinade for basting. 
Grill on medium heat or roast in a 450-degree F oven.
Turn the vegetables/fruit often, brushing on more marinade as needed.
Remove the vegetables/fruits when they can be easily pierced with a fork.

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