Grilled Broccoli with Garlic Roasted Red Pepper Sauce
Grilled Broccoli with Garlic Roasted Red Pepper Sauce is a dairy free, lacto ovo vegetarian, and vegan
Grilled Marinated Trout and Fennel Salad
Ingredients
- 4 filleted brook trout with skin (about 1/2 pound each)
- 2 cups vegetable oil or light olive oil, plus more for grilling
- Salt and freshly ground pepper
- 1 cup thickly sliced shallots (about 4 large)
- 1/2 cup thickly sliced garlic cloves (1 medium head)
- 2 cups white wine vinegar
- 3 sage sprigs
- 2 medium red bell peppers
- 2 medium yellow bell peppers
- 1/4 cup olive oil
- 1 1/2 tablespoons sherry vinegar
- 1 1/2 teaspoons Dijon mustard
- 3 bunches of arugula, stemmed
- 2 large fennel bulbs—halved, cored and thinly sliced crosswise
- 1 pint small cherry tomatoes
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