Recipe: Grilled Vegetable Salad [edit]

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  • Grilled Vegetable Salad with Balsamic Dressing
  • Le Cruset grill pan
  • Salad @ bruschetteria - 92 Rivington St
  • White cabbage, pumpkin, zucchini, Chicken Thigh & Edamame
  • Grilled vegetables

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Yield: 8 servings

[edit] Ingredients

1

cup Balsamic Vinegar

1

tablespoon Olive Oil

1

tablespoon Water

2

tablespoons Shallots Finely Chopped

1

teaspoon Dried Italian Seasoning

1 ½

teaspoons Molasses

¼

teaspoon Salt

¼

teaspoon Black Pepper

½

pound Carrots Peeled

2

Yellow Bell Peppers

2

Zucchini

2

Yellow Squash

1

lrg Onion

[edit] Preparation

Step 1

Combine first 8 ingredients in a large bowl; stir well and set aside. Cut vegetables into 1-inch pieces; add to vinegar mixture, tossing to coat.

Step 2

Let stand 30 minutes, stirring occasionally. Remove vegetables with a slotted spoon, reserving vinegar mixture.

Step 3

Place grilling basket on grill rack, and cover with grill lid. Grill 15 minutes or until crisp-tender, turning occasionally. Return vegetables to reserved vinegar mixture, tossing gently. Cover and refrigerate overnight.

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