Sometimes we just need a great side or a hearty main to suit the vegetarians at our table. This recipe is perfect for grilling season. Originally from Marion, Chef Iacobucci started his career here in Columbus delighting foodies at The Guild House and M at Miranova. He is also the mastermind behind Bucci's Italian Scratch House in Marion.
INGREDIENTS:
1. Yellow Squash x 4
2. Zucchini Squash x 4
3. Red onion x 2
4. Red Bell pepper x 6
5. Asparagus x 2 bunches
6. Radicchio x 2
7. Roasted Tomatoes
Vegetable Marinade:
3 cups blended oil
1 cup balsamic vinegar
3 lemons, juiced
3T Sugar
½ cup minced garlic
3T oregano
2T salt and pepper
INSTRUCTIONS:
1. Cut vegetable to desired size
2. Make marinade and set aside
3. Heat grill pan
4. Grill vegetables and immediately place in marinade. Marinate for 10 minutes
5. Drain vegetables and discard marinate
6. Platter vegetable
7. Garnish platter with fresh herbs