Grilled Vegetables With Balsamic Vinaigrette Recipe

Name: Grilled Vegetables With Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons cornstarch; 8 ounces chicken stock; 4 ounces balsamic vinegar; 4 ounces olive oil; 1 tablespoon chopped basil; 1/2 teaspoon salt; 10 ounces yellow squash, cut lengthwise 1/4 inch; 5 ounces vidalia onions, sliced 1/4 inch thick; 5 ounces red peppers, cut into 1 x 2 inch pieces; 5 ounces Belgian endive, quartered lengthwise; 4 ounces shiitake mushrooms, stems removed; 4 ounces asparagus

Servings: persons

1 1/2 teaspoons cornstarch
8 ounces chicken stock
4 ounces balsamic vinegar
4 ounces olive oil
1 tablespoon chopped basil
1/2 teaspoon salt
10 ounces yellow squash, cut lengthwise 1/4 inch
5 ounces vidalia onions, sliced 1/4 inch thick
5 ounces red peppers, cut into 1 x 2 inch pieces
5 ounces Belgian endive, quartered lengthwise
4 ounces shiitake mushrooms, stems removed
4 ounces asparagus

1
Combine the cornstarch with just enough chicken broth to mix together.
2
Bring the remaining stock to a boil then add the cornstarch mixture.
3
Return to a boil and stir until the stock thickens.
4
Remove from the heat and stir in the vinegar.
5
Let it cool completely.
6
Whisk in the olive oil.
7
Add the basil and salt.
8
Put vegetables in a bowl.
9
Pour vinaigrette over and toss.
10
Marinade for at least 30 minutes.
11
Grill vegetables until tender, slightly blackened.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 teaspoons cornstarch, 8 ounces chicken stock, 4 ounces balsamic vinegar, 4 ounces olive oil, and more.

Yes, Grilled Vegetables With Balsamic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetables With Balsamic Vinaigrette

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