Recipe - Balsamic Marinade

2 cup Extra virgin olive oil
One half cup Balsamic vinegar
2 tablespoon Minced shallots
1 tablespoon Minced garlic paste
One half cup Chiffonade of basil
1 Head radicchio,; quartered
2 Creole or Beefsteak tomato,;
cut or sliced up 1/4inch thick
1 Red onion,; cut or sliced up into
1/4inch rings
1 Zucchini,; cut or sliced up 1/4inch
thick
2 cup Sliced assorted wild
mushrooms (chantrelles,
shiitaki, o
1 Yellow squash,; cut or sliced up
1/4inch thick
One half pound Blanched asparagus spears

Preheat the grill. Season the vegetables with 2 tablespoons of the olive
oil, salt, and pepper. Place all the vegetables on the grill (except for
the mushrooms) and grill for 2 minutes on each side. In a mixing bowl,
whisk the olive oil, vinegar, shallots, garlic, and basil together. Season
the marinade with salt an pepper. Remove the vegetables from the grill. In
a glass souffle bowl, alternate layering the different vegetables. Pour the
marinade over the vegetables and allow to marinate for 12 hours or
overnight. Either serve the vegetables in the glass container or on a
platter. Garnish with parsley.

Yield: 6 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2363

Posted to MCRecipe Digest V1 #274

Date: Sat, 2 Nov 1996 13:21:29 0500

From: Meg Antczak meginny@frontiernet.net