| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
qt |
Chicken Broth, Swanson's |
| 3/4 |
oz |
Corn starch |
| 1/2 |
qt |
Red wine vinegar |
| 1/2 |
qt |
Extra virgin olive oil |
| 1/2 |
t |
Salt |
| 1 |
t |
Chopped fresh basil |
| 1 |
t |
Chopped fresh oregano |
| 1/2 |
t |
Chopped fresh garlic |
| 1 |
t |
Chopped fresh thyme |
| 1 |
|
Leek cut in quarters |
| 1 |
|
Zucchini sliced 1/8" thick |
| 1 |
|
Yellow squash 1/8" thick |
| 1 |
|
Onion sliced 1/8" thick |
| 1 |
|
Tomato sliced 1/8" thick |
| 4 |
|
Smoked sausages |
INSTRUCTIONS
Bring stock (broth) to boil. Dilute corn starch in a little cold water
or stock (broth). Gradually incorporate the diluted corn starch. Stir
until the stock is thick enough to lightly coat back of spoon. Allow
stock to cool. When cool, incorporate the vinegar and oil along with
herbs into food processor. Add salt to taste. Heat grill. Lightly toss
vegetables in marinade, just enough to coat. Place on grill and cook
until tender, approximately 3-5 minutes (depending on size of
vegetables). Grill smoked sausage alongside vegetables. Serve smoked
sausage with arrangement of vegetables. Garnish with basil. From
Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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