Grilled Garden Vegetables
Contributed by: NAPSA
Warm Up Your Grill With Sweet Fruits And Savory Vegetables (NAPSA) - When it comes to great grilling, many backyard chefs are thinking green-and yellow and red. These chefs are making the most of the season's most plentiful bounty: fresh fruits and vegetables.
"During the summer, I like to take advantage of fruits and vegetables grown locally," said Chef Fritz Sonnenschmidt of the Culinary Institute of America. "To infuse flavor, I marinate them with different spices and the same wine that I am serving with my meal."
Entertaining at home can be expensive, says Sonnenschmidt, but there's no need to splurge on every ingredient.
"Go ahead and buy the most expensive baking chocolate for your dessert," said
Sonnenschmidt, "but then choose a moderate-priced wine like Glen Ellen. Affordable does not necessarily mean you have to sacrifice quality either, you just have to know what to buy."
- 1 medium size zucchini, sliced 1" thick
- 2 carrots, cut on bias 1/2" thick
- 1 head of broccoli, cut into spears
- 1 yellow squash, sliced 1" thick
- 1 bunch of scallions, trimmed
- 1 cup Glen Ellen Chardonnay
- 1 cup balsamic vinegar
- 1/2 cup soy sauce
- 1 tsp. fresh chopped ginger
- 1 tsp. chopped garlic
- 1-2 tbsp. brown sugar
- 4 tbsp. sesame oil
Combine ingredients for marinade. Place all vegetables in an oval dish and pour marinade over
and rest for 1 hour.
Place on grill and grill over high heat for 1-2 minutes on each side. Heat marinade and serve
Serve with grilled French bread and a glass of Glen Ellen Chardonnay.
Serving Size: Serves 2