Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c extra virgin olive oil
1/2 c balsamic vinegar
2 TB minced shallots
1 TB minced garlic paste
1/2 c chiffonade of basil
1 head radicchio, --
: quartered
2 Creole or Beefsteak tomato,
: sliced 1/4-inch thick
1 red onion, -- sliced into
1/4 -inch rings
1 zucchini, --sliced 1/4-inch
: thick
2 c sliced assorted wild
: mushrooms (chantrelles,
: shiitaki, o
1 yellow squash, -- sliced
1/4 -inch thick
1/2 lb blanched asparagus spears

Preheat the grill. Season the vegetables with 2 tablespoons of the
olive oil, salt, and pepper. Place all the vegetables on the grill
(except for the mushrooms) and grill for 2 minutes on each side. In a
mixing bowl, whisk the olive oil, vinegar, shallots, garlic, and
basil together. Season the marinade with salt an pepper. Remove the
vegetables from the grill. In a glass souffle bowl, alternate
layering the different vegetables. Pour the marinade over the
vegetables and allow to marinate for 12 hours or overnight. Either
serve the vegetables in the glass container or on a platter. Garnish
with parsley.

Yield: 6 servings

Recipe By :ESSENCE OF EMERIL SHOW#EE2363

Browse by categories