Mon Sep 30, 2013 12:57 pm
For being on my internship chef certainly lets me have some free reign.
I don't have a picture of the dish, as after a 16 hour day yesterday this was the last dish to go out, was a little too tired to remember to take anyone.
Take some thick slices of zucchini, yellow squash, mushroom caps.
Marinade these in a 1 to 1 ratio of olive oil to balsamic with garlic, shallots and thyme.
Grill, get good grill marks on them.
Then toss them in:
4 to 1 ratio of Oil to Balsamic with thyme, garlic, shallots and basil.
Amazing vegan friendly dish, they ordered one platter for 10 people ended up refiling it 3 times for the party.
Mon Sep 30, 2013 3:24 pm
Sounds good, going to give this a try!