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:
For Grilled Vegetables:
Prepare the Balsamic vinegar sauce. Place all sauce ingredients in a small jar with lid.
Secure the lid and shake well and set aside.
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.
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.
Serve grilled vegetables with prepared sauce.