1 zucchini, cut 1/2–inch thick on bias
1 yellow crookneck squash, cut 1/2–inch thick on bias
2 bunches asparagus tips, peeled
2 cups shiitake mushrooms caps
5 ounces olive oil
3 ounces balsamic vinegar
2 tablespoons chopped fresh garlic
2 tablespoons fresh herbs (basil, chives, Italian parsley)
1 sweet red pepper
1 yellow pepper
1 orange pepper
Cook's Note: Remove tips from asparagus and use in this recipe. Reserve spears for soup, sauted vegetables, etc.
In a bowl, combine 5 ounces olive oil, balsamic vinegar, salt, pepper, and herbs. Set aside. Roast the peppers over an open flame until the skins are charred. Wrap the peppers in plastic wrap and allow to steep for 30 minutes. Remove from wrap and peel skins of peppers. Use cold running water to facilitate this if necessary. Cut roasted peeled peppers in triangles.
Toss zucchini, squash, shiitakes, and asparagus with the balsamic vinegar and olive oil. Mix and transfer to a sheet pan. Roast in a 450 degree oven for 11/2 to 2 minutes until vegetables are al dente. Serve with pasta and chicken.
Yield: 8 servings
Source: Scott Fuernstein, execuitve chef with V/Gladieux Fifth Third Field
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