Serves: 6 to 8
1 bunch asparagus, cut one inch from bottom end of each stalk
1 zucchini, cut lengthwise into strips ¼ to ½-inch thick
1 red bell pepper
1 yellow bell pepper cut all peppers lengthwise (from top to bottom) into quarters
1 orange bell pepper
1 red onion, remove the peel and cut into ½-inch thick rounds
10-12 crimini mushrooms, remove stems only
¼ cup olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Once prepared, toss the vegetables with olive oil, salt and pepper until evenly coated.
To grill, make sure the grill is clean and free of remnants from previous uses. Set the grill on high for about ten minutes before cooking, as it must be very hot to grill vegetables. Once ready, lubricate the grates by wiping them with a dish towel dipped in olive oil.
Place the vegetables along the grill and cook for about 2 to 4 minutes on each side to achieve grill marks. The marks don’t have to be perfect, just make sure there is some color on each side.
Some vegetables may cook faster than others, so keep the cover open and monitor them as they cook. Remove vegetables once they are done on both sides. When finished, drizzle the grilled vegetables with a generous coating of Tony’s Favorite Red Wine Vinaigrette, add salt and pepper if desired, and serve.
To store: Cover dish with plastic wrap or transfer to an airtight container and refrigerate for up to three days.
Tony’s Favorite Red Wine Vinaigrette
Makes: 12 ounces
9 oz. extra virgin olive oil
3 oz. red wine vinegar
For a great vinaigrette, the magic ratio of oil to vinegar is 3:1. At home, we use a 12 oz. plastic squirt bottle to store our Red Wine Vinaigrette. Just pour the oil and vinegar into the bottle, then shake well, squeeze and serve– SO easy! You can store it at room temperature for up to two-three months, and use it alone or as a base for other vinaigrettes whenever you want. Do not add salt and pepper to the bottle – add seasoning only as you use it (to a salad, dressing, vegetables, etc. )