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Alright, don’t linger, let’s approach this grilled vegetables with infused olive oil and balsamic glaze menu with 12 components which are undoubtedly easy to receive, and we have to process them at the very least through 4 actions. You should commit a while on this, so the resulting food could be perfect.

Composition for Grilled vegetables with infused Olive Oil and Balsamic glaze:

1. You need - Asparagus
2. Give - Red bell peppers, cut in wide slices for grill
3. Give of Eggplant, cut in half and 1/2 inch thick slices
4. Provide for Zucchini squash, cut in half and 1/2 inch thick slices
5. Make ready for Red onion, cut in 1/2 inch thick rounds
6. Prepare - Baby portabella mushrooms, in grill pan or saute in a skillet
7. Need of Fresh basil and parsley for garnish
8. Give 2 T Olive oil, extra virgin (I make my own infused herb oil)
9. Get 2 T for Balsamic vinegar
10. Make ready 2 Garlic cloves, crushed
11. Prepare 1 tsp Salt and 1/2 tsp pepper
12. Require Balsamic glaze (if using herb infused oil)

Grilled vegetables with infused Olive Oil and Balsamic glaze step by step:

1. Whisk the dressing ingredients in a bowl. Set aside. Depending on how many vegies you are making varies the amount of dressing to make.
2. Put vegies in a bowl and lightly coat with olive oil. Spray cooking spray on grill and preheat on low. Place vegies on the grill in a single layer and cook for 6 minutes. Flip and cook for 6 more minutes. Remove from grill and drizzle dressing over vegies.
3. Sprinkle fresh herbs over the vegies and serve.
4. I use my own infused herb oil to coat the vegies. After grilling, I drizzle with balsamic glaze. This is delicious.

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