Recipe - Balsamic Marinade For Grilled Vegetables

2 cup Extravirgin olive oil
One half cup Balsamic vinegar
2 tablespoon Minced shallots
1 tablespoon Minced garlic paste
One half cup Chiffonade of basil
1 Radicchio head; quartered
2 Creole or Beefsteak
tomatoes; cut or sliced up 1/4" thick
1 Red onion; cut or sliced up 1/4" rings
1 Zucchini; cut or sliced up 1/4" thick
2 cup Sliced assorted wild
mushrooms (chantrelles;
shiitaki, oyster, etc.)
1 Yellow squash; cut or sliced up 1/4"
thick
One half pound Asparagus spears; blanched
Salt; to taste
Freshlyground black pepper;
to taste

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 and 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.

This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2363 broadcast 06091998) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

06191998

Recipe by: Emeril Lagasse

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on Aug
09, 1998, converted by MM_Buster v2.0l.