Grilled Summer Vegetables with Herb Dressing

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Grilled Summer Vegetables with Herb Dressing

This recipe for Grilled Summer Vegetables with Herb Dressing is delicious and easy to prepare.

Grilled Summer Vegetables with Herb Dressing

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

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.

 

The story behind Grilled Summer Vegetables with Herb Dressing

A printer-friendly recipe card is available at the bottom of this post

 

Grilled Summer Vegetables with Herb Dressing

 

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‚Äôs 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.

Yield: 6 servings

Grilled Summer Vegetables with Herb Dressing

Grilled Summer Vegetables with Herb Dressing

This recipe for Grilled Summer Vegetables with Herb Dressing is delicious and easy to prepare.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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:

6

Serving Size:

1

Amount Per Serving: Calories: 260Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 68mgCarbohydrates: 18gFiber: 5gProtein: 3g

Nutritional values may not be 100% accurate


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Nutritional Info

This information is per serving.
  • Calories
    260
  • Protein
    4g
  • Carbohydrate
    18
  • Dietary Fiber
    6g
  • Cholesterol
    0mg
  • Sodium
    68
  • Fat
    21g (3g Sat, 17g Mono, 2g Poly)

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