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Grilled vegetables
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1 | green zucchini |
1 | yellow zucchini |
1each | eggplant partially peeled |
4 oz | porcini mushrooms in oil, halved |
12 | cherry tomatoes |
12 each | garlic cloves peeled and roasted |
Oil | |
1 cup | olive oil |
1 tsp | thyme |
1tsp | marjoram |
1 tsp | basil |
1 tsp | mint |
2 | garlic cloves |
2 cups | balsamic vinegar reduced to 1/10 |
Salt | |
pepper | |
Garnish | |
12 | chive sprigs |
6 | basil leaves |
For the herbed oil, crush the garlic cloves and combine with the chopped herbs and olive oil. Allow to infuse 24 hours. Then remove the garlic cloves.
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