The Loring Kitchen and Bar's Grilled Summer Vegetables
Created by Executive Chef Junji Umezu
Fresh corn (2 stalks)
Sweet bell pepper (3)
Green onions (3 stalks)
Basil chiffonade (10 leaves)
Garlic cloves roasted (10 cloves)
Red wine (2 cups)
Honey (2 TB)
Sea salt to taste
Cracked black pepper to taste
Fresh mozzarella balls, cherry size (1 cup)
Red wine syrup: In a small sauce pour the red wine and honey and bring to a boil, reduce until syrup consistency.
Roasted garlic: Place the garlic cloves in a aluminum pouch with olive oil and place in oven for about thirty minutes
Vegetables: Toss all vegetables in olive oil to give a light coating of oil and season with salt and pepper, grill all vegetables except the basil.
Assembly: Cut the corn kernels off and place in bowl, cut the remaining vegetables into bite size pieces, and combine in bowl. Garnish with the roasted garlic, basil and red wine syrup and fresh mozzarella, serve warm or chilled.
Vegetables: Coat the vegetables with olive oil, season with salt and cracked black pepper and grill all vegetables
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