INGREDIENTS:50 onion wedges, cut thickly 24 asparagus spears, thin 25 yellow summer squash 5 eggplants, cut into thick slices 5 red bell peppers, cut into 5 wedges each 5 green bell peppers, cut into 5 wedges each 5 yellow bell peppers, cut into 1 wedges eachVinaigrette: 1 ¼ cups sherry wine vinegar 1 ½ cups balsamic vinegar 1 1/3 cups olive oil 1 ½ tsp. salt 1 ½ tsp. ground black pepper 18 pearl onions, peeled DIRECTIONS:Grill vegetables. While hot, place on serving plate and dress with 2 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.