Ingredients
- 4 sundried tomatoes, in oil, chopped
- 1/4 cup red wine vinegar
- 3 garlic cloves, smashed
- 2 tablespoons basil chiffonade
- 1/2 cup olive oil
- Salt and freshly ground pepper
- 2 portobello mushrooms, cleaned and stems removed
- 1 small head fennel, quartered
- 4 artichokes, cleaned and quartered
- 1 yellow zucchini, quartered
- 1 green zucchini, quartered
- 1/4 cup olive oil
- Salt and freshly ground pepper
Directions
Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette
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By abhagargava_119...
sUNNYVALE, 43
on July 05, 2009
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Great combination of ingredients. I use this as a marinade before skewering the vegetables. Have made it several times for BBQs and every time the grilled vegetables have been the hit of the party with everyone asking for the recipe. Using this as a marinade also sweetens the garlic and just overall tastes delicious. Works really well with summer squashes, onions, bell peppers and white mushrooms.
By 5pinsons_6994581
Lilburn, GA
on June 19, 2009
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I love this vinaigrette! I roast my veggies (whatever i have on hand on grill, add them to cooked orzo pasta. Toss with vinagrette ( I do add some extra evoo while blending, add some parm and bread toasted on the grill...perfect summer salad!
By elisewilkinson_...
Charlotte, NC
on March 30, 2009
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This recipe is unbalanced. The raw garlic heavily dominates. It's very overbearing and makes it difficult to taste the tomato (and I usually like garlic. Use sparingly as this is a very strong and thick dressing.
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