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Easy Balsamic Vinegar Marinade
This balsamic vinegar marinade recipe is slightly different to other recipes for vegetable marinades, in that the vegetables are grilled before being marinated, rather than after. If you are looking for a recipe for cold marinated vegetables, this one is great. The marinade contains minced shallots, basil, garlic and oil, as well as the balsamic vinegar, and the vegetables are tomatoes, mushrooms, zucchini, onion, squash and asparagus, although you can alter the veggies if you like and use a different combination.
The vegetables are grilled until they are tender and then mixed with the marinade and left to marinate overnight. Give them at least twelve hours in the refrigerator anyway, so they can soak up as much of the balsamic vinegar marinade flavor as possible.
To make a chiffonade of basil, simply roll the leaves up like a cigar and use a small, sharp knife to cut thin diagonal strips. This does not bruise the leaves like mincing them would and it allows you to get small enough pieces. You can serve these chilled marinated vegetables as an appetizer or as a side dish. They are also great as a buffet dish or at a pot luck supper. This is a wonderful gourmet recipe, which is suitable for any occasion and any season. It is also convenient that you can make it in advance.
A Gourmet Marinade with Balsamic Vinegar
Ingredients -
2 cups extra virgin olive oil
2 tablespoons minced shallots
2 big tomatoes, in ¼ inch slices
½ cup chiffonade of basil
½ cup balsamic vinegar
2 cups sliced mushrooms
1 zucchini, sliced ¼ inch thick
1 red onion, sliced into ¼ inch rings
1 yellow squash, sliced ¼ inch thick
1 tablespoon minced garlic paste
½ lb blanched asparagus spears
Salt and black pepper, to taste
Fresh parsley, for garnish
Preparation:
Preheat the grill to moderate.
Season the vegetables with the salt, pepper and 2 tablespoons of the oil, then put the vegetables on the grill.
Cook them for 2 minutes per side or until they are tender without being too soft.
Whisk the oil, shallots, vinegar, basil, and garlic together and add salt and pepper to taste.
Take the vegetables off the grill and alternate them in a glass dish.
Pour the marinade over them, cover the dish, and let the grilled vegetables marinade in it overnight in the refrigerator.
Serve the marinated grilled vegetables in the glass dish, garnished with parsley.
(Serves 6)
Photo Description:
This balsamic vinegar marinade recipe has a wonderful flavor and the grilled vegetables are marinated in it after they are cooked so plenty of flavor soaks into them. If you are looking for a recipe which allows you to marinate cooked vegetables this one is ideal. The flavors are well balanced and the balsamic vinegar gives the dish a sophisticated flavor. It is also a nice looking grilled vegetable recipe because of the way the vegetables are layered in the serving dish. For this reason, you should use a clear glass serving dish if possible. This balsamic vinegar marinade suits many types of vegetables so feel free to use any kind of veggies you fancy.
