用料
| Arugula 芝麻菜 | 4 cups |
| Red Bell Pepper(sliced) 红灯椒切丝 | 1 |
| Zucchini(sliced into ribbons)意大利小南瓜刨成带状 | 1 |
| Mushrooms(sliced)蘑菇切片 | 1 cup |
| Red Onion (sliced into rings) 红洋葱切细圈 | 1 |
| Olive oil 橄榄油 | ¼ cup |
| Lemon juice 柠檬汁 | 1 tbsp |
| Fresh mozzarella pearls(sliced in half) 新鲜马苏里芝士球切对半 | ½ cup |
| Balsamic vinegar 意大利香脂醋 | 1 cup |
| Salt 盐 | TT |
| Pepper 黑椒粉 | TT |
Grilled Vegetable Salad with Balsamic Reduction 油醋汁烤蔬菜沙拉的做法
Slice all of the vegetables and toss them with some olive oil, salt and pepper. 准备好并切好所有蔬菜放入碗中，加入橄榄油、盐和黑椒粉调味。
Grill the vegetables so they are cooked through and have nice grill marks. Place the vegetables on a sheet pan and cool off in the walk-in. 将蔬菜在烤架上烤熟并带有漂亮的纹路。将烤好的蔬菜放凉后放入冰箱，（并把盘子也冰好）
Reduce the balsamic vinegar on low heat to a glaze consistancy. 醋倒入小锅， 用低火慢慢将醋收汁，得到光滑的醋浆。（如放置久了变稠可加一点水调开）
Once vegetable are cool, toss the argula with olive oil, lemon juice, salt and pepper. 等蔬菜都变凉后，拿出芝麻菜，倒入橄榄油、柠檬汁、盐和黑椒粉。
Server grilled vegetables and mozzarella on top of the argula, drizzled with balsami glaze. 将烤好的蔬菜和马苏里拉新鲜芝士球混入，装冷却好的盘子，再浇上一些收汁好的醋浆。
