Grilled Vegetables With Balsamic Vinaigrette

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 1/2 teaspoons cornstarch
• 8 ounces chicken stock
• 4 ounces balsamic vinegar
• 4 ounces olive oil
• 1 tablespoon chopped basil
• 1/2 teaspoon salt
• 10 ounces yellow squash, cut lengthwise 1/4 inch
• 5 ounces vidalia onions, sliced 1/4 inch thick
• 5 ounces red peppers, cut into 1 x 2 inch pieces
• 5 ounces belgian endive, quartered lengthwise
• 4 ounces shiitake mushrooms, stems removed
• 4 ounces asparagus

Recipe

• 1 combine the cornstarch with just enough chicken broth to mix together.
• 2 bring the remaining stock to a boil then add the cornstarch mixture.
• 3 return to a boil and stir until the stock thickens.
• 4 remove from the heat and stir in the vinegar.
• 5 let it cool completely.
• 6 whisk in the olive oil.
• 7 add the basil and salt.
• 8 put vegetables in a bowl.
• 9 pour vinaigrette over and toss.
• 10 marinade for at least 30 minutes.
• 11 grill vegetables until tender, slightly blackened.