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. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds
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By Dobiegirl51
Sullivan, OH
on July 27, 2011
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I just made the tomato vinaigrette and it's outta this world. I did add a sprinkle of hot pepper flakes to give it more kick, can't wait to try it tonite on my grilled veggies....
By bazewicz_11044171
Aubrey, TX
on September 12, 2008
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The sauce is awesome.....personally I'm not a huge fan of artichoke hearts and fennel so I would probably change up the vegetables I use next time
By lwestbrooks_7632679
Suwanee, GA
on April 27, 2007
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This recipe was "easy as pie"!
I loved it. Did you notice the last two sentences are switched around? An inexperienced person might take the veg off the grill before turning them over...
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