Thursday, 18th July 2019
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Grilled Veggies with Honey & Thyme Vinaigrette
This month we recommend a quick to prepare yet appetizing summer meal.
2 tbsp. red wine vinegar
1/2 tsp. honey
1 shallot, finely chopped
1 tsp. fresh thyme, plus more for serving
2 tbsp. olive oil, plus more for brushing vegetables
2 yellow summer squash, sliced
2 zucchini, sliced
1 small eggplant, sliced
2 red peppers, quartered lengthwise
1 lb. asparagus
1. Heat grill to medium-high. In small bowl, whisk together vinegar, honey and 1/2 teaspoon each salt and pepper to dissolve. Stir in shallot and thyme; let sit while grilling vegetables.
Brush vegetables with oil and season with salt and pepper. Grill, turning once, until lightly charred and just tender, 2 to 4 minutes per side; transfer to platter.
Stir 2 tablespoon oil into vinegar mixture; serve over vegetables and sprinkle with additional thyme if desired.
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Back to main menu of issue No. 208 Late Summer 2018
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