Grilled Vegetables With Sun Dried Tomato Vinaigrette Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
506
FAT
135%
CHOL
0%
SOD
12%

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Ingredients for 4 servings

3 garlic cloves, smashed

Salt and freshly ground pepper

1 green zucchini, quartered

1/2 cup olive oil

4 sundried tomatoes, in oil, chopped

1/4 cup red wine vinegar

1 yellow zucchini, quartered

2 portobello mushrooms, cleaned and stems removed

4 artichokes, cleaned and quartered

1/4 cup olive oil

2 tablespoons basil chiffonade

1 small head fennel, quartered

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