by by: NewAgeSoulFood.Com
(Sherman Oaks, CA)
Makes approximately ¾ cup
Choose vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, zucchini, squash, onions, mushrooms, artichokes and asparagus.
¼ cup balsamic vinegar
1 lemon, juiced
1 orange, juiced
1 tablespoon Dijon mustard
2 garlic cloves, minced
½ cup extra virgin olive oil
½ teaspoon sea salt
freshly ground pepper to taste
Whisk together all ingredients and pour over vegetables, let them marinade 30 minutes.
Shake off any excess liquid, reserve remaining marinade for basting.
Grill or roast in a 450 degree F oven.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.
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