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Grilled Summer Vegetables with Balsamic and Basil

Grilled Summer Vegetables with Balsamic and Basil

Grilled Summer Vegetables with Balsamic and Basil

Yields: 5 Servings

Ingredients

  • 4 10 inch Bamboo Skewers soaked for 1hour
  • 2 Small Red Bell Peppers cut into 1 inch cubes
  • 1 Medium Squash cut into 1 inch chunks
  • 1 Medium Zucchini cut into 1 inch chunks
  • 1 Small Eggplant cut into 1 inch chunks
  • 6 Fresh Mushrooms
  • ¼ Cup Olive Oil
  • ¼ Cup Balsamic Vinegar
  • ¼ Cup Coarsely Chopped Fresh Basil
  • 2 Cloves Garlic peeled and minced
  • Salt and White Pepper to taste

Directions

Whisk together olive oil, balsamic vinegar, fresh basil and minced garlic in a medium bowl.

Add the vegetables to the mixture and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.

Preheat grill to high.

Thread each bamboo skewer with the vegetables.

Reserve the extra marinade.

Place vegetables on the preheated grill and cook 2 to 3 minutes per side, brushing frequently with the marinade. Season with salt and pepper to taste.

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