Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Vegetable Platter with Picnic Vinaigrette

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-13

    Grilled Vegetable Platter with Picnic Vinaigrette Empty Grilled Vegetable Platter with Picnic Vinaigrette

    Post by Lobo Sun Jan 24, 2016 3:51 pm

    Grilled Vegetable Platter with Picnic Vinaigrette Img83l
    Grilled Vegetable Platter with Picnic Vinaigrette
    Grilled Vegetable Platter with Picnic Vinaigrette Translucent
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    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Servings: 6 to 8
    Grilled seasonal vegetables make a colorful and festive beginning to a picnic or other outdoor gathering.






    • 959

    Ingredients:

    For the vinaigrette:


    • 1 shallot, finely chopped
    • 2 Tbs. red wine vinegar
    • 1 Tbs. fresh lemon juice
    • 1 tsp. Dijon mustard
    • 6 Tbs. olive oil
    • 2 Tbs. chopped fresh flat-leaf parsley
    • 2 Tbs. chopped fresh basil
    • Salt and freshly ground pepper, to taste


    • 2 red bell peppers
    • 2 yellow bell peppers
    • 4 Asian eggplant
    • 4 zucchini
    • 18 asparagus spears, trimmed and peeled, if
        desired
    • 6 plum tomatoes, halved lengthwise
    • 1/4 cup assorted finely chopped fresh herbs,
        such as flat-leaf parsley and basil

    Grilled Vegetable Platter with Picnic Vinaigrette Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    Prepare a medium-hot fire in a grill.

    To make the vinaigrette, in a small bowl, combine the shallot, vinegar, lemon juice and mustard. Whisk in the olive oil, then add the parsley, basil, salt and pepper. Transfer to a container with a tight-fitting lid.

    Place the red and yellow bell peppers on the grill rack and grill, turning, until the skins blacken and blister. Place in a brown paper bag, close tightly and let stand for 10 minutes. Remove the peppers and peel off the charred skin. Remove the stems, seeds and ribs. Cut the peppers into 1/2-inch slices. Place on a large serving platter.

    Cut the eggplant and zucchini lengthwise into 1/4-inch slices. Lightly coat with nonstick olive oil cooking spray and grill, turning once, until softened and lightly browned, 6 to 8 minutes total. Place on the platter.

    Lightly coat the asparagus spears and tomato halves with cooking spray. Grill, turning once, until softened and lightly browned, about 5 minutes for the asparagus, 8 minutes for the tomatoes. Arrange attractively with the other vegetables on the platter. Drizzle with the vinaigrette and sprinkle with the fresh herbs. Refrigerate until ready to serve.
    Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).

      Current date/time is Thu Mar 28, 2024 10:01 pm