Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.
he lemon juice, garlic, honey, balsamic vinegar, 1 tbsp olive oil & 1
Marinade Chicken in Wine, Olive oil and Balsamic Vinegar 20-30min.
Peel and
Whisk together the brown sugar, balsamic vinegar, olive oil, rosemary, garlic, and
Grate your Asaigo cheese.
Pour on a plate with a lip, both oils, Balsamic vinegar oil and EVOO.
Add Parmigiano cheese and grated Asaigo cheese. Mix with a fork. Apply to bread or crackers.
We had this last night for New Years Eve. Very light and different. Taken from a Wegmans' add with recipes.
Place meat in mixture; let sit 1 hour.
Baste meat with mixture while cooking.
After initial marinade, the mixture can be thickened to taste to be used as a sauce to be served with the meat.
gg whites
* Mix Balsamic vinegar and sugar in a frying
o drain.
Combine the vinegar, sugar and wine in a
ork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary
e very cold so the balsamic vinegar pearls will cool before they
Prepare the flavored vinegar by mashing three strawberries against
Put the balsamic vinegar and the truffles in a clean, sterilized jar. Let stand for a month in a dark and dry place.
Put into a nice, clean, sterilized bottle and offer to someone you love.
Preheat oven to 400*. In a medium bowl, toss diced potatoes with olive oil and garlic.
Place potatoes in a single layer on a large baking sheet. Roast for 20-25 minutes, tossing occasionally, until potatoes are tender.
Set aside to cool.
Transfer potatoes to a serving bowl. Toss with balsamic vinegar, onion, capers, salt and pepper. Serve at room temperature or chilled.
s roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small
Sprinkle pear slices with a little lemon juice and arrange over rocket on a medium sized platter.
Sprinkle with cheese and drizzle with the caramelized balsamic vinegar.
Serve immediately with ground black pepper.
To caramelize balsamic vinegar, simply reduce a 500 ml bottle of Balsamic Vinegar down to about 150 ml (2/3 cup) over high heat for approx 15 minutes - it will keep for several weeks in the pantry or you can caramelize less to use for this salad only.
Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt.
Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry.
Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.
ith the olive oil and balsamic vinegar just before serving to prevent
br>Take a bottle of balsamic vinegar and make several swirls around
Hull strawberries, rinse and cut in half.
Place in a glass bowl and sprinkle with balsamic vinegar.
Add mint strips and toss lightly.
Add grenadine or creme de cassis and stir gently.
Serve as an appetizer with vanilla wafer cookies.
Grenadine is a sweet, pomegranate-flavored syrup used to color and flavor drinks and desserts.
It sometimes contains alchohol.
Creme de Cassis is a black-currant-flavored liqueur.
Place hot pasta in a large bowl; stir in the green onions.
Mix the mustard, parsley, basil, and black pepper into the vinegar.
Whisk the olive oil into the balsamic vinegar mixture.
Pour over pasta and mix well.
Serve, or cover and chill up to next day.