Mixed Grill with Balsamic-Mustard Greens

Mixed Grill with Balsamic-Mustard Greens

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  1. Proceed oil, vinegar, shallot, mustard, pepper and salt in a big bowl. Reserve 1/4 cup of the marinade in a shrimp bowl. Brush crimson meat with 1 tablespoon of the final marinade. Add corn, mushroom caps, peppers, zucchini, eggplant and onion to the big bowl and toss to mix. Let stand at room temperature, stirring the vegetables a couple of times, for 1 hour. Or refrigerate for as a lot as 4 hours.

  2. Preheat grill to medium-high.

  3. Grill the crimson meat and sausage, turning once halfway by, till the crimson meat is cooked to your liking, 12 to 14 minutes for medium, and the sausage registers an interior temperature of 165 levels F, 8 to 10 minutes. Transfer to a natty cutting board.

  4. Grill the vegetables till mushy and lightly charred, turning a couple of times, 8 to 10 minutes total.

  5. Cut the crimson meat, sausage and mushroom caps. Field up on a platter with the vegetables. Drizzle with the reserved marinade or attend it on the side.


Manufacture Ahead Tip: Marinate crimson meat and vegetables in the fridge for as a lot as 4 hours.

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