INGREDIENTS:Herbed vinaigrette 12 oz. olive oil 4 oz. white vinegar 3 oz. balsamic vinegar 2 lemons, juiced 4 cloves garlic, chopped 12 leaves fresh basil, chopped ½ tsp. fresh oregano, chopped 2 Tbsps. fresh parsley, chopped ½ tsp. black pepper, fresh ground ½ tsp. salt Grilled Vegetables 2 eggplants, skinned, ¼ in. sliced 2 squash, ¼in. sliced 4 red bell peppers, 1 in. strips 4 green bell peppers, 1 in. strips 4 yellow bell peppers, 1 in. strips 2 red onions, ½ in. slices 6 medium ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.