Grilled Vegetable Antipasto with Balsamic Dressing
INGREDIENTS
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For the balsamic dressing:
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2 tablespoons balsamic vinegar
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1 teaspoon Dijon mustard
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1⁄3 cup extra-virgin olive oil
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6 basil leaves, chopped
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Salt and freshly ground black pepper
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For the grilled vegetables:
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2 zucchini
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1 yellow squash
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1 red bell pepper
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12 asparagus stalks
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8 green onions, cleaned
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4 stalks rapini (also called broccoli rabe)
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For the garnish:
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4 basil leaves, chopped
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