2 zucchini sliced length wise about a 1/2 inch thick
2 yellow squash sliced length wise about 1/2 inch thick
2 carrots also sliced about 1/2 an inch thick
1 red onion sliced 1/2 an inch thick
1 eggplant sliced into 1/2 inch rounds. Salt the eggplant and let it rest for at least a half hour.
1 head radicchio quartered
1/4 cup chiffonade of basil
2 T balsamic vinegar
4 T olive oil + enough to coat grilled vegetables with a layer of oil.
toasted pine nuts
Rub with olive oil and season vegatables with salt and pepper and grill zucchini, yellow squash, red onion, carrots, eggplant until al dente, and have good grill marks. Cut into cubes, 1/2x1/2 inch. Mix in bowl with remainder of ingredients. Season with salt and red pepper flakes to taste.
Preheat oven to 400 degrees
Rub Tilapia filets with olive oil and season with salt and pepper. Sear the filets skin side up until golden in color, and turn onto skin side. Cook another 5 minutes in a 400 degree oven, or until done.
Serve atop risotto and drizzle with basil oil, and balsamic syrup. Garnish with toasted pine nuts and basil.
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