Ingredients
- 1 each red, yellow and green bell peppers, cored and cut into quarters
- 2 zucchini, trimmed and cut length-wise into 1/4 inch slices
- 2 yellow crookneck or yellow zucchini, trimmed and cut length-wise into 1/4 inch slices
- 12 mushrooms, cleaned with stems removed
- 1 eggplant, sliced across into 1/2 inch rounds
- 1 large red onion, sliced into 4 even rounds
- extra virgin olive oil, to coat
For the Dressing:
- 2 tablespoons white balsamic or white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon minced fresh oregano*
- 1 tablespoon minced fresh thyme*
- 1/2 teaspoon minced fresh rosemary*
- 1/2 teaspoon minced fresh tarragon*
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
- *no worries if you don't have ALL the fresh herbs, use what you have on hand.
Method
- 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.
Step 1
Step 2
Step 3
This recipe for Grilled Summer Vegetables with Herb Dressing is delicious and easy to prepare. .
Grilled Summer Vegetables with Herb Dressing
The story behind Grilled Summer Vegetables with Herb Dressing
A printer-friendly recipe card is available at the bottom of this post
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 Chimichurri, and 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.
Grilled Summer Vegetables with Herb Dressing
This recipe for Grilled Summer Vegetables with Herb Dressing is delicious and easy to prepare.
Ingredients
- 1 each red, yellow and green bell peppers, cored and cut into quarters
- 2 zucchini, trimmed and cut lengthwise into 1/4 inch slices
- 2 yellow crookneck or yellow zucchini, trimmed and cut lengthwise into 1/4 inch slices
- 12 mushrooms, cleaned with stems removed
- 1 eggplant, sliced across into 1/2 inch rounds
- 1 large red onion, sliced into 4 even rounds
- extra virgin olive oil, to coat
- For the Dressing:
- 2 tablespoons white balsamic or white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon minced fresh oregano*
- 1 tablespoon minced fresh thyme*
- 1/2 teaspoon minced fresh rosemary*
- 1/2 teaspoon minced fresh tarragon*
- 1/2 cup extra virgin olive oil
- salt and pepper, to taste
- *no worries if you don't have ALL the fresh herbs, use what you have on hand.
Instructions
Step 1
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.
Step 2
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).
Step 3
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 260Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 68mgCarbohydrates: 18gFiber: 5gProtein: 3g
Nutritional values may not be 100% accurate
