Balsamic Vinaigrette + Grilled Veggies

It’s a beautiful day in the neighborhood. Perfect for grill time with my man.

On the menu, veggie kabobs, Vore's chicken + chops and asparagus. Unpictured: stir fry tofu.

The two of us have gotten quite efficient at weekend cookouts. In the morning, I prep veggies and he gets meat ready. We throw the ingredients in the fridge for a little marinating time, then light the grill a couple of hours later. But what to marinate with? We adore veggies with a little bit of punch. Vinegar? Yes, please.

My favorite recipe for balsamic vinaigrette comes from a local chef, who uses it on a divine baby blue salad. I’ve tweaked it here to use a bit less oil and sweetener, adding basil to punch up the flavor. Make a batch of this to marinate your veggies, then use the leftovers in salads throughout the week. The taste (and the ingredient list) are far superior to the bottled stuff at the store.

Lightened Balsamic Vinaigrette

1/2 Cup Balsamic Vinegar

2 Tablespoons spicy mustard

1 Tablespoon honey

2 Tablespoons fresh basil, chopped

1 small shallot, chopped

1 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

3/4 cup olive oil

*Add all ingredients, except the oil into your blender. Get it moving.

*Blend on a low speed, slowly streaming the oil in, until all ingredients are incorporated.

The grill is a great time-saver for the Veggie-Vore household. It provides main course for the next couple of days and gives us great flavored veggies to mix into omlettes, use as pizza toppings, etc.

What’s your favorite grill material?