Ingredients: |
Ingredients: VINAIGRETTE
1T lemon juice
2 tsp Dijon mustard
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
3T extra virgin olive oil
2T chopped fresh basil, mint, chives, or parsley
VEGETABLES
2 red bell peppers
1 eggplant, halved lengthwise
1 zucchini (8 to 10 oz), halved lengthwise
1 red onion, cut into 1/2 inch thick rounds
4 plum tomatoes, cored and halved lengthwise
3T extra virgin olive oil
Salt and pepper
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Directions: |
Directions:FOR THE VINAIGRETTE
1. Whisk lemon juice, mustard, garlic, salt and pepper together in a large bowl. Whisking constantly, slowly drizzle in oil. Stir in basil and set aside.
FOR THE VEGETABLES
2. Slice 1/4 inch off tops and bottoms of bell peppers and removed cores. Make a slit down one side of each bell pepper, then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces).
3. Using a sharp paring knife, cut 1/2 inch crosshatch pattern in each of eggplant and zucchini, being careful to cut down to but not through the skin. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush tomatoes, bell peppers, zucchini, and onion all over with oil, then brush eggplant with remaining oil (it will absorb more than the other vegetables). Season vegetables with salt and pepper.
4. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until it is hot, about 15 minutes. Turn all burners to medium high.
5. Clean and oil cooking grate. Place vegetables, cut sides down) on cooking grate and cook until skins of bell peppers, eggplant and tomatoes are well browned and interiors of eggplant and zucchini are tender, 10 to 15 minutes, flipping and moving vegetables as necessary to ensure even cooking and transferring vegetables to baking sheet as they finish cooking. Place bell peppers in a bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.
6. When cool enough to handle, peel bell peppers and tomatoes, discarding skins. Using a spoon, scoop eggplant flesh out of skin, discard skin. Chop all vegetables into 1 inch pieces, transfr to bowl with vinaigrette and toss to coat. Serve warm or at room temperature. |
This recipe for Grilled Vegetable Salad is from