2 tablespoons balsamic vinegar
2 teaspoons salt
1 teaspoon Dijon mustard
1 teaspoon herbes de Provence
¼ teaspoon black pepper
⅓ cup extra-virgin olive oil
1 zucchini
1 cup cherry tomatoes
¼ red onion
4 ounces cremini mushrooms
1 red bell pepper
1 lemon
whisk
measuring spoons
large bowl
spatula
liquid measuring cup
tongs
June Pan
June Oven
6 wooden skewers
silicone oven mitts
Enameled Cast Iron Grill
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With the Enameled Cast Iron Grill/Griddle on the bottom shelf with the ridged side up, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Enameled Cast Iron Grill
In a large bowl, whisk together the balsamic vinegar, salt, Dijon, herbs de Provence and pepper. Add the olive oil and whisk vigorously until the vinaigrette has thickened.
2 tablespoons balsamic vinegar
2 teaspoons salt
1 teaspoon Dijon mustard
1 teaspoon herbes de Provence
¼ teaspoon black pepper
⅓ cup extra-virgin olive oil
large bowl
liquid measuring cup
measuring spoons
whisk
Add the zucchini half-moons, cherry tomatoes, onion, halved mushrooms, bell pepper pieces and lemon half-moons to the bowl and toss to coat in the vinaigrette.
1 zucchini
1 cup cherry tomatoes
¼ red onion
4 ounces cremini mushrooms
1 red bell pepper
1 lemon
spatula
Thread the vegetables onto each skewer, varying the order to your preference, until you have used all the vegetables. Slide the vegetables up and down the skewer so they are evenly distributed. Reserve the remaining vinaigrette for drizzling.
6 wooden skewers
June Pan
With tongs, place the 6 skewers across the hot grill from right to left, leaving a little space between each skewer for air to circulate.
tongs
silicone oven mitts
Close the door and grill the skewers 11 minutes, until the vegetables are slightly charred and tender. June will notify you when the skewers are ready.
Using tongs, transfer the skewers from the hot grill to the June Pan. Drizzle the remaining vinaigrette over the vegetable skewers and serve hot.
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