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Grilled Vegetables With Balsamic Vinaigrette

chef.tim.lee's picture
Ingredients
  Eggplant 1 1⁄4 Pound (Or 1 Medium)
  Zucchini 2 Medium
  Yellow squash 3 Medium
  Red bell peppers 2 Medium
  Olive oil 3⁄4 Cup (12 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Finely chopped mixed fresh herbs 3 Tablespoon
  Herb sprigs 2 (For Garnish)
Directions

Trim, then slice eggplant, zucchini and yellow squash lengthwise into 1/4- to 1/2-inch-thick slices.
Core, seed and cut red peppers into 1-inch-wide strips.
Place vegetables in a deep serving platter or wide shallow casserole.
Combine oil, vinegar, salt, black pepper, garlic and chopped herbs in small bowl.
Pour vinaigrette over vegetables; turn to coat.
Let stand 30 minutes or longer.
Lift vegetables from vinaigrette, leaving vinaigrette that doesn't cling to the vegetables in the dish.
Oil hot grid to help prevent sticking.
Grill vegetables, on a covered grill, over medium Kingsford briquets, 8 to 16 minutes until fork-tender, turning once or twice. (Time will depend on the vegetable; eggplant takes the longest.)
As vegetables are done, return them to the platter, then turn to coat with vinaigrette. (Or, cut eggplant, zucchini and yellow squash into cubes, then toss with red peppers and vinaigrette.)
Garnish with herb sprigs.
Serve warm or at room temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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