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RECIPES FROM THE RETRO HOUSEWIFE

SIDE DISH

Grilled Vegetables with Sun Dried Tomato Vinaigrette, American

Ingredients
  • 4 sundried tomatoes, chopped fine
  • ¼ cup red wine vinegar
  • 3 garlic cloves, smashed
  • 2 tablespoons basil chiffonade
  • ½ cup olive oil
  • 2 Portobello mushrooms, cleaned, stems removed
  • 1 small head fennel, quartered
  • 4 artichokes, cleaned, quartered
  • 1 yellow zucchini, quartered
  • 1 green zucchini, quartered
  • ¼ cup olive oil
Preparation Instructions

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 platter and drizzle with tomato vinaigrette. Yield: 4 to 6 Servings

Contributed by Southwest Gas, 2008

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