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.

Course: Gluten Free, Grill, Prepare Ahead - Serve Later, Side Dishes - Vegetables, Vegetarian

Servings: 6 servings

Author: Catherine Christiano

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.