grilled matchstick vegetables with fennel vinaigrette

Lancaster, CA
Updated on May 23, 2011

If you love healthy food, then this dish is for you. It's easy to make and the taste is out of this world. Happy eating!

prep time 15 Min
cook time 10 Min
method ---
yield 8 serving(s)

Ingredients

  • 3 - carrots, julienne
  • 3 - parnips, julienne
  • 2 - yellow squash, julienne
  • 2 - zucchini, julienne
  • 1 - white onion, sliced
  • 1 - fennel, sliced
  • 1 - yellow bell pepper, julienne
  • 1 - red bell pepper, julienne
  • 1 - green bell peppers, julienne
  • 1 - orange bell pepper, julienne
  • 1 teaspoon sage, dried
  • 1 teaspoon rosemary, dried
  • 2 - garlic cloves, chopped
  • 2 tablespoons italian seasoning
  • 3 tablespoons fennel, finely chopped
  • 1 teaspoon worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 3 tablespoons olive oil

How To Make grilled matchstick vegetables with fennel vinaigrette

  • Step 1
    Combine all the vegetables into a large mixing bowl. Sauté vegetables on a heated griddle at 350 and toss lightly and cook for 8 minutes, or until vegetable are just tender.
  • Step 2
    Vinaigrette: In another large bowl add oil, sage, fennel, rosemary, garlic, Italian seasoning, worcestershire sauce, red wine vinegar, stir and add fennel leaves, salt and black pepper, stir again. Pour vinaigrette mixture over the vegetables and toss lightly, be sure coat all the vegetables carefully. Place vegetables on a decorative platter, and sprinkle with black pepper. 6 per serving

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