When we were in San Francisco, we were fortunate enough to dine at the well known restaurant, LULU's. The food was spectacular, thanks to Chef Jody. His homemade condiments and infused balsamics were an integral part of the meal. We later were able to secure the much coveted products for sale in Canada. I am very proud to be able to offer all of the wonderful vinegars, mustards, jams, truffle vinaigrettes to my customers via the web site or in store. Here is an easy, yet fabulous way to enjoy vegetables on the grill. You may even renew a love affair with veggies, regardless of your previous relationship with them, before they took a bath in Lulu's balsamics!
a whole bunch of fresh whatever you like:
corn on the cob Japanese eggplant
red & yellow peppers
Lulu's Infused Balsamic Vinegars, such as Fig, Cherry, Tangerine, Meyer Lemon & Currant
1. Slice the veggies into serving pieces. Liberally brush the vegetables with the infused balsamic vinegar of your choice. Place on a hot BBQ and grill until they are cooked but still firm. Give them a brush each time you turn.
2. The natural sugars in the fruit of the balsamic caramelize the vegetables to a fabulous golden brown with an amazing taste of balsamic, vegetable and fruit.