Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Sundried tomatoes, in oil,
Chopped
1/4 c Red wine vinegar
3 Garlic cloves, smashed
2 tb Basil chiffonade
1/2 c Olive oil
Salt and freshly ground
Pepper
2 Portobello mushrooms,
Cleaned and stems removed
1 sm Head fennel, quartered
4 Artichokes, cleaned and
Quartered
1 Yellow zucchini, quartered
1 Green zucchini, quartered
1/4 c Olive oil
Salt and freshly ground
Pepper

Place tomatoes, vinegar, garlic and basil in a blender and blend until
smooth. Slowly add the olive oil until emulsified. Season with salt
and pepper to taste. Preheat grill. Brush the vegetables with olive
oil and season with salt and pepper to taste. Grill until cooked
through. Arrange on a platter and drizzle with tomato vinaigrette.

HOT OFF THE GRILL SHOW #HG1A14

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