Mix:
1/4 C Olive Oil
2 TBS Balsamic Vinegar
1 Shallot, chopped
1 Garlic Clove, finely chopped or minced
Salt to taste
Makes enough for 4-6 mushrooms
Note: I bought the pre-sliced portabellas, marinated them and put them on the grill!
On the side I wrapped some asparagus lightly drizzled with olive oil, salt, & pepper in foil and also put them on the grill.
To finish the meal, I made some garlic mashed potatoes that were to die for!
(Recipe to follow)
Get creative and use whatever veggies appeal to you!
Description: The garlic, lemon and basil marinade infuses veggies with a ton of flavor. These veggies go great with just about anything! (Don't forget to let them marinate for an hour!)
Ingredients: 1 small eggplant
2 red bell peppers
1 large zucchini
1 large summer squash
3 portabella mushrooms
4 vegan italian sausages (optional)
1/2 cup olive oil
1/2 cup lemon juice
1/2 cup coursely chopped fresh basil
4 cloves garlic, minced
1 tsp. sea salt
1/2 tsp fresh ground black pepper
Directions: Large dice all vegetables and vegan sausage and place in a medium bowl. In a separate bowl, whisk together the olive oil, lemon juice, basil, garlic, salt and pepper. Pour the mixture over the vegetables and marinate in the refrigerator at least one hour. (Stir the vegetables occasionally to evenly coat the marinade and get more flavor)
Cover surface area of grill with heavy duty foil.
Preheat outdoor grill (medium-high heat).
Place vegetables on the foil (you could use skewers or grill pan if preferred). Cook 5 -10 minutes on each side - or to desired doneness.
