Grilled Veggie Basket
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 cloves garlic, crushed
- 2 tsp. fresh rosemary, minced
- 1 tsp. fresh basil, minced
- 2 tsp. lemon peel
- salt and pepper
- 1 fennel bulb
- 2 Belgian endives, halved lengthwise
- 1 small zucchini, cut diagonally into 2 inch slices
- 1 small red onion, cut into 6 slices, 2 inch thick
- Puree the first 7 ingredients in a blender until smooth. Set aside. In a large pot of boiling water, parboil the fennel for 5 minutes. Drain. Place all the vegetables in a glass dish, cover with the marinade and marinate for 15 minutes. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Add the vegetables to an oiled, wired-hinged vegetable basket. Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.
- Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.
- This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
olive oil, balsamic vinegar, garlic, fresh rosemary, fresh basil, lemon peel, salt, fennel, belgian endives, zucchini, red onion
Taken from www.epicurious.com/recipes/member/views/grilled-veggie-basket-50172939 (may not work)