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RECIPESarrowGourmet ProductsarrowGrilled Vegetables with Balsamic Vinegar Sauce
Grilled Vegetables with Balsamic Vinegar Sauce
  This simple, sweet and sour sauce is delicious with vegetables. The sauce may be used as a salad dressing, too.

Ingredients (serves 4):
Balsamic Vinegar Sauce:

  • 6 Tbsp. extra virgin olive oil
  • 3 Tbsp. Balsamic vinegar
  • 3 tsp. lemon juice
  • 3 tsp. honey
  • 1 tsp. oregano, dried
  • 1/3 tsp. salt
  • 1/4 tsp. ground black pepper

For Grilled Vegetables:

  • 1/4 kabocha squash
  • 1 onion
  • 2 carrots
  • 8 shiitake mushrooms
  • 4 oz. shishito peppers
  • 2 Tbsp. vegetable oil
*This recipe was developed for Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.
1

Prepare the Balsamic vinegar sauce. Place all sauce ingredients in a small jar with lid.

2

Secure the lid and shake well and set aside.

3

Wrap kabocha squash with plastic wrap and heat in microwave for 1 minute to soften and slice into 1/4 inch thick pieces. Slice onion in 1/4 inch thickness and pierce the sides with toothpicks for easy flipping. Slice carrot into 1/4 inch thick, bite-sized pieces. Remove stems from shiitake mushrooms.

4

Add oil and turn the Gourmet d’ Expert® Electric Griddle (EA-DCC10) control knob to 350ºF. When the pilot lamp turns off, place all vegetables on the grill and cook for 3-6 minutes each side.

5

Serve grilled vegetables with prepared sauce.

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