Grilled Vegetables with Dressing
This is a good, versatile grilled vegetable recipe. After the vegetables are grilled they are tossed with a basic olive oil and vinegar dressing with mustard. These vegetables can be served warm or cold, pair well with grilled meats or fish, and can be used in a sandwich. The pepper, zucchini, eggplant combination is used here but other vegetables may be combined.Adapted from a recipe by Ali Slagle, The New York Times.
Servings: 6 servings
Ingredients
Vegetables
- 2 red bell peppers cut into 1 1/4" squares
- 3 medium-sized zucchini well scrubbed, dried, trimmed, and 1 1/4" cubed.
- 1 small eggplant ends trimmed but do not peel, 1 1/4" cubed
- 1 large shallot 1/8" sliced
- olive oil cooking spray
Dressing
- 1 tablespoon red wine vinegar or sherry vinegar
- 3 tablespoons olive oil
- 2 teaspoons coarse-grain mustard
- Kosher salt and fresh ground pepper to taste
Instructions
- Precook peppers in a microwave dish with a small amount of water for 3 minutes. Drain and pat dry with paper towels.
- Preheat grill.
- Combine all vegetables in a grill basket. Lightly spray with olive oil to prevent sticking. Once grill is preheated. Cook vegetables in basket.
- Meanwhile, prepare dressing.
- When vegetables are done, transfer to serving bowl and toss with dressing.