Recipe for Grilled Vegetables with Sun Dried Tomato Vinaigrette

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Yield:

Ingredients:

Amount	Ingredient
4 x	Sundried tomatoes in oil chopped
1/4 cup	Red wine vinegar
3 x	Garlic cloves smashed
2 tbl	Basil chiffonade
1/2 cup	Olive oil
	Salt to taste
	Freshly-ground black pepper to taste
2 x	Portobello mushrooms cleaned, and
	stems removed
1 sm	Fennel head quartered
4 x	Artichokes cleaned, quartered
1 x	Yellow zucchini quartered
1 x	Green zucchini quartered
1/4 cup	Olive oil
	Salt to taste

Instructions:

Instructions: Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste.

Preheat grill.

Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.

This recipe yields 4 servings.

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