| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Sami |
Grill, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
White balsamic vinegar |
| 2 |
tb |
Olive oil |
| 2 |
|
Shallots, finely chopped |
| 1 |
ts |
Dried Italian seasoning |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 1/2 |
ts |
Molasses |
| 1/2 |
lb |
Carrots, scraped |
| 1 |
|
Red bell pepper, seeded |
| 1 |
|
Yellow bell pepper, seeded |
| 2 |
|
Zucchini |
| 2 |
|
Yellow squash |
| 1 |
lg |
Onion |
INSTRUCTIONS
Combine first 7 ingredients in a large bowl. Set aside.
Cut carrots and remaining vegetables into large pieces. Add vegetables to
vinegar mixture, tossing to coat. Let stand 30 minutes, stirring
occasionally.
Drain vegetables, reserving vinegar mixture. Arrange vegetables in a grill
basket. Cook, covered with grill lid, over medium-hot coals (350° to 400°)
15 to 20 minutes, turning occasionally.
Return vegetables to reserved vinegar mixture, tossing gently. Serve
immediately or cover and refrigerate at least 8 hours.
NOTES : Very good. I much prefer it served warm. I consider the shallots
optional. I've made it with and without them and don't notice a
difference.
Recipe by: Southern Living, August 1994 Posted to MC-Recipe Digest V1 #606
by DarlingCL@aol.com on May 12, 1997
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