Calolea’s Weblog

Vegetables:

Yellow and red peppers, seeded and cut into thick strips 
Leeks, cut in half lengthwise, leaving the green part on 
Baby eggplant, cut into 1/4 inch slices lengthwise 
Small tomatoes 
Small zucchini cut into 1/4 inch slices lengthwise 
Radicchio 
Belgian endive 
Acorn squash, cut in half and seeded 
Portabella mushroom, thickly sliced 
Calolea Olive oil 
Sprigs of fresh herbs tied together, or small olive branch

Vinaigrette:

3 Tablespoons Calolea balsamic vinegar
2 Tablespoons Calolea olive oil
1 Tablespoon chopped fresh herbs
Salt and pepper to taste

To Prepare:

Brush grill with olive oil, then brush vegetables with olive oil using sprigs of fresh herbs, or olive branch. Slowly grill vegetables, turning and brushing with olive oil until they are 
tender, but not mushy.

Combine all vinaigrette ingredients in non-metal bowl; mix well.

Arrange vegetables on large platter and drizzle with vinaigrette.

Serves 4