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This recipe for Grilled Summer Vegetables with Herb Dressing I developed as a part of a Backyard Tuscan Garden Party for my client. It was published in an advertorial that appeared as a part of Gourmet Magazine’s Gourmet GuestList.com series.
Also included on the menu was: Grilled Tuscan Bread Salad, Skewers with Italian Style Chimihurri, and a Toasted Polenta Cake, with Glazed Stone Fruit and Olive Oil Vanilla Ice Cream.
Serve with a nice chilled Sauvignon Blanc or Pinot Grigio. Either will be lovely with the herbs and veggies, and both are so refreshing on a warm summer day.
In a large bowl, toss the peppers, squashes and mushrooms together with enough oil to coat; add a good pinch of salt and pepper. Brush the eggplant and onions with oil; season lightly with salt and pepper, set the vegetables aside.
In the work bowl of a food processor, combine all the dressing ingredients, except the olive oil. Turn on the processor; slowly pour the oil into the work tube, run the machine until the ingredients are well incorporated and emulsified. Taste and season with salt and pepper; divide the dressing between two bowls. (You could also do this in a blender).
Heat the barbecue to medium high. working in batches, if necessary, place the vegetables on the grill; grill until tender and lightly charred, basting occasionally with the dressing. Remove the cooked vegetables to a serving platter; drizzle with remaining dressing. Season to taste with salt and pepper. Serve warm or at room temperature.
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