Grilled Summer Vegetables with Balsamic Vinaigrette
1 recipe Balsamic Vinaigrette (recipe below)
2 red peppers, seeded, deribbed and cut into 4-inch wide strips
2 green peppers, seeded, deribbed and cut into 4-inch wide strips
2 yellow squash, cut lengthwise into 1/4-inch-thick slices
2 zucchini, cut lengthwise into 1/4-inch-thick slices
2 japanese eggplants, cut lengthwise into 1/4-inch-thick slices
shaved parmesan or 1/2 cup grated parmesan
1/2 cup balsamic vinegar
2 teaspoons chopped fresh oregano
1/2 teaspoon salt, or to taste
1/2 teaspoon cracked black pepper
1/4 cup extra-virgin olive oil
Prepare the Balsamic Vinaigrette; set aside.
Preheat grill to high heat. Combine the vegetables and vinaigrette in a large bowl; toss. Drain the vegetables, reserving the vinaigrette.
Grill the peppers, skin side down, until the skin blisters and chars. Remove the peppers and scrape off the charred skin.
Grill the yellow squash, zucchini and eggplant for about 2 minutes on each side, or until they are tender.
Place all the grilled vegetables on a platter or in a bowl and drizzle with the reserved vinaigrette. Top with shaved or grated Parmesan. Serve at once. Serves 8 as a side dish.
Combine all the ingredients except the oil in a small bowl. Gradually whisk in the oil until thoroughly blended. Makes 3/4 cup.
Chef's Tip: Whisk this vinaigrette to combine again just before adding to grilled vegetables.
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