Balsamic Grilled Veggies Featuring Tuscanini Authentic Italian Foods

If you are a fan of Italian food -say “Ciao!” to the Taste of authentic Italy With New Gourmet Italian Products from Tuscanini Foods. They offer  Premium Pastas, organic cold pressed beverages, balsamic glazes, and MORE! I had the pleasure of reviewing some of their amazing products and I am so impressed. So much variety, amazing ingredient lists and the taste - AMAZING! Keep reading to learn more & check out the yummy Balsamic Grilled Veggie recipe below.  

Tuscanini products meet the highest standards of quality, craftsmanship and gourmet cuisine.  All products are produced with natural ingredients, nothing artificial and are certified OU kosher, and did I mention they are YUMMY!

All of the Tuscanini Italian Pastas that I had the pleasure of reviewing were super tasty. They offer a variety of fun shapes & textures that are sure to please the whole family. Dried pasta has been the mainstay of Italian cuisine for centuries. Their 100% Durum Semolina pastas are bronze cut to create a porous, home-style texture that showcases the sauce in every bite. The high-end collection includes a variety of shapes: Gigli (ruffle-edged cones), Pennoni (a somewhat more substantial version of Penne), Trottole (“spinning top”), tricolor Conchiglie (seashells), and tricolor Fusilli (corkscrews).

Every jar of Tuscanini pasta sauce features 40 fresh tomatoes from the Parma region, harvested at the peak of ripeness. Traditional Pizza Sauce, Naopoletana Pasta Sauce, Classic Marinara Sauce, and Zesty Marinara Sauce pair perfectly with Tuscanini’s home-style Italian Pastas. 

Veggies:

• 4 plum tomatoes, halved· 
• 2 zucchini, cut lengthwise into 1/4-inch (width) spears
• 1 eggplant (approximately 1 pound), cut crosswise into 1-inch thick slices
• 1 red pepper, cut into 8 wedges
• 1 onion, cut into 2-inch long wedges

Marinade:

• 1/4 cup Tuscanini Balsamic Vinegar
• 2 tablespoons Gefen Honey
• 1 tablespoon Bartenura Olive Oil
• 1 tablespoon black pepper 
• 1/2 teaspoon salt 
• 4 cloves garlic, minced

Marinate

1. Combine vinegar, honey, olive oil, black pepper, salt, and minced garlic. Stir well.
2. Combine tomatoes, zucchini, eggplant, red pepper, and onion in a large bowl.
3. Divide vinegar mixture in half. Put each half into its own large zip-top bag. Divide the vegetables between the two bags and marinate bags in refrigerator, turning occasionally, for one hour.

Cook

• Grill vegetables on greased grill rack at 350–400 degrees Fahrenheit for seven minutes on each side, turning occasionally and basting with leftover marinade.
• Alternatively, place vegetables in large roasting pan and bake in a 500 degrees Fahrenheit oven for seven to 10 minutes on each side, basting with marinade.

For More Information, Visit: 

Tuscanini on the web

Tuscanini on Facebook

Tuscanini on Instagram

Tuscanini on Twitter

I received samples of these products to review. I was in no other way compensated for my honest reviews. All thoughts and ideas expressed are my own. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Please see my disclosures page for details. Do not copy, in whole, or in part any portion of any postings on my blog. Do not repost my content on any other site without my explicit consent. All of my postings belong solely to lindsey8.blogspot.com.