3/4 cup of balsamic vinegar
1 cup of olive oil
1 small diced shallot
1 teaspoon of sugar
1/4 cup of chopped fresh basil
1 1/2 cups of olive oil
10 finely minced cloves of garlic
1/4 cup of chopped fresh thyme
1/4 cup of chopped fresh oregano
2 sticks of softened unsalted butter
1/4 cup of chopped fresh rosemary
zest of 1/2 lemon
juice of 1/2 lemon
kosher salt and fresh cracked pepper to taste
2 red bell peppers cut into large slices
2 green bell peppers cut into large slices
2 orange bell peppers cut into large slices
2 yellow bell peppers cut into slices
2 thickly sliced yellow onions
2 thickly sliced zucchini on a bias
2 thickly sliced yellow squash on a bias
1 large peeled and thickly sliced egg plant
1 bunch of fresh green onions
2 bulbs of fennel cut into 8 wedges
Kosher salt and fresh cracked pepper to taste
Whisk together all ingredients in a medium sized bowl and pour into a plastic bag.
Whisk together all ingredients in a medium sized bowl and put in a plastic bag.
Whisk together all ingredients in a medium sized bowl and place in the refrigerator to keep cool.
Divide the prepared vegetables in half and please each half into a bag with a marinade, close the bag and toss around.
Refrigerate for at least 30 minutes or over night.
Once the vegetables are done marinating remove them from the bag and place on a sheet pan lined with parchment paper and season on all sides with salt and pepper.
Place the marinated vegetables on a very hot grill (450° to 550°) and cook for 1 to 3 minutes on each side or until grill marks are formed, and the vegetables begin to softened.
Remove the vegetables from the grill and finish them with the balsamic glaze or with the herb butter.
Recipe created by Chef Billy Parisi l Click here to print this recipe