Grilled Vegetables with Balsamic Vinegar Sauce
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.
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.