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portobello mushrooms leeks Zuccini summer cupolive oil kosher salt ground pepper garlic balsamic vinager
Viewed: 94 - Published at: 9 years agoIngredients
- 4 fresh portobello mushrooms cleaned and stemmed.
- 4 leeks washed and split in half.
- 2 zuccini cut legth wise no more than a 1/4 inch thick.
- 2 summer squash.prepped the same as zuccini.
- 1/2 cupolive oil
- 2 tbl kosher salt
- 1 tbl coarse ground pepper
- 1 clove elephant garlic
- 2 cups balsamic vinager
Method
- in a ss sauce pan bring two cups of balsamic vinager to a boil. Reduce for 8 to 12 minutes until it begins to reach a syrupy consistancey in the bottom of the pan.final reduction will only be about 1/4 of a cup.let stand to cool.
- fire up your grill get your grate good and hot.place elephant garlic on upper rack to roast in its shell.prep your vegies by washing and slicing per ingredients list.brush vegies lightly with olive oil and sprinkle salt and pepper over oiled vegies. Check grill if grate is good and hot back temp down to med/ hot and place vegies on grill to mark one side, quarter turning to create a cross hatch pattern that is so desireable on grilled food.flip over all vegies and move to upper rack to finish slowly.vegies should be soft yet not floppy or soggy. drizzle balsamic syrup over warm vegies and squeeze the roasted elephant garlic onto them for an extra kick.Serve as a tasty side to grilled chicken or fish or as a meal all by them selves. Warm pitas or flat bread crackers go great.
