"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Grilled Veggies with Oil and Balsamic Vinegar Recipe
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This recipe for Grilled Veggies with Oil and Balsamic Vinegar, by Yvonne Taylor, is from The Wenstad/Satrang Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 small eggplant 1 small zucchini 1 red pepper 1 yellow pepper 1 red onion 3 tbsp olive oil 3 tbsp balsamic vinegar freshly ground pepper
Fire up the grill. Cut eggplant and zucchini into thick diagonal slices (leave skins on). Quarter and seed peppers. Cut onion into 4 thick slices. In a small bowl, combine olive oil and balsamic vinegar; brush on all sides of veggie. Sprinkle with freshly ground pepper. Spray grill with cooking spray and grill veggies until tender, turning once.
Leftovers are great on pizza, in spaghetti sauce or pasta salad.
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