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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: Grill, Prepare Ahead - Serve Later, Side Dishes - Vegetables
Servings: 6 servings
Author: Catherine Christiano



  • 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


  • 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


  • 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.