1 bunch asparagus
8-10 baby carrots
1 red pepper
1 yellow pepper
1 medium zucchini, cut in -inch slices
1 medium yellow squash, cut in -inch slices
1 large red onion, cut in ½-inch slices
1 cup extra virgin olive oil
Salt and pepper
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano
1 teaspoon chopped fresh chives
1 teaspoon mince shallot
1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
1 cup canola oil
2 cups extra virgin olive oil
2 teaspoons Dijon mustard
½ cup white balsamic vinegar
2 tablespoons summer ale
2 tablespoons chopped fresh herbs (chives, tarragon, parsley)
Salt and pepper
Separately blanch asparagus and carrots in boiling salted water. Cut carrots in half lengthwise.
Whisk together all ingredients for marinade and coat zucchini, yellow squash and red onion.
Lightly coat peppers in olive oil and season with salt and pepper.
Grill turning frequently until pepper is charred all around. Wrap each pepper in paper towel and set aside.
Remove vegetables from marinade; season with salt and pepper and grill on both sides until warmed through.
When peppers cool slightly, remove paper towel, carefully remove stem and seeds. Using the back of a paring knife, carefully remove skin and cut into wedges. Put all cooked vegetables into a large serving bowl.
In a separate bowl, whisk together the vinaigrette ingredients drizzle a bit over vegetables. Gently toss to coat, adding more vinaigrette as desired.
Chef David Burke for Samuel AdamsCopyright © 2013 Paddock Publications, Inc. All rights reserved.