the wave presents Paganini's Pantry

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Paganini's Pantry

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Serves 8

1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 Tbsp. honey
2Tbsp. fresh basil, chopped
1 tsp. salt
1/2 tsp. cracked black pepper
2 portobello mushrooms, cleaned & de-stemmed
2 zucchini, sliced into ribbons
2 yellow squash, sliced into ribbons
1 each red & yellow sweet peppers, washed
4 Roma tomatoes, halved & seeded
6 green onions, washed &trimmed
1 Tbsp. freshly grated Parmigiano Reggiano cheese

Prepare vinaigrette by incorporating olive oil, balsamic, honey, salt and pepper. Toss vegetables with prepared dressing and marinate for 30 minutes.

Place vegetables on the grill, cut side down, and grill until they become soft and start to wrinkle. Remove from the grill and cut vegetables into 1-inch pieces. Toss prepared vegetables with dressing. Sprinkle with fresh basil and Parmigiano before serving.

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