Grilled Vegetables With Balsamic Vinaigrette - cooking recipe

Ingredients

1 1/2 teaspoons cornstarch
8 ounces chicken stock
4 ounces balsamic vinegar
4 ounces olive oil
1 tablespoon chopped basil
1/2 teaspoon salt
10 ounces yellow squash, cut lengthwise 1/4 inch
5 ounces vidalia onions, sliced 1/4 inch thick
5 ounces red peppers, cut into 1 x 2 inch pieces
5 ounces Belgian endive, quartered lengthwise
4 ounces shiitake mushrooms, stems removed
4 ounces asparagus

Preparation

Combine the cornstarch with just enough chicken broth to mix together.
Bring the remaining stock to a boil then add the cornstarch mixture.
Return to a boil and stir until the stock thickens.
Remove from the heat and stir in the vinegar.
Let it cool completely.
Whisk in the olive oil.
Add the basil and salt.
Put vegetables in a bowl.
Pour vinaigrette over and toss.
Marinade for at least 30 minutes.
Grill vegetables until tender, slightly blackened.