Grilled Zucchini Skewers with Maple Balsamic Vinaigrette
Featuring: Maple Balsamic
- ¼ c chopped fresh basil
- 3 Tbsp Seven Barrels Maple Balsamic Vinegar
- 1 Tbsp Dijon mustard
- 1 clove garlic, minced
- ¼ c Extra Virgin Olive Oil
- 3 Green Zucchini, cut into 1/2” thick rouns
In a small bowl, mix basil, balsamic vinegar, mustard & garlic. Whisk in olive oil.
Thread zucchini on metal skewers (or bamboo skewers which have been soaked in water for 1 hr). The zucchini rounds should lie flat. Brush both sides with the vinaigrette.
Add 3/4 cup dressing to quinoa. Stir in cranberries, chickpeas, celery, arugula, scallions and salt. Refrigerate for a couple hours to overnight to let the flavors blend together.
Place the skewers on a grill over medium heat. Close the lid and cook until browned on both sides, about 3 minutes per side.
Serve skewers on platter, or remove rounds into a bowl and drizzle with remaining vinaigrette. Add S&P to taste.