Grilled Vegetable Salad with Tarragon Dressing
1 each yellow and green zucchini
Cut both zucchini, both peppers, carrot and eggplant lengthwise into 1/2-inch thick slices. In large bowl, whisk together oil, garlic, jalapeño, salt and pepper; add vegetables and toss to coat.
1 each sweet green and red pepper, cored
1 large carrot, peeled
1 large eggplant
1/2 cup vegetable oil
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1/4 teaspoon each, salt and pepper
1/4 cup sunflower seeds
1 tablespoon chopped fresh tarragon
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon liquid honey
1 shallot, finely chopped
1 small clove garlic, minced
pinch each salt and pepper
1/3 cup olive oil
Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for 10 minutes or just until tender-crisp. Let cool on cutting board; cut into 2- x 1/2-inch (5 x 1/2 inch) sticks.
In large bowl, combine tarragon, lemon juice, vinegar, honey, shallot, garlic, salt and pepper; gradually whisk in oil. Add vegetables; stir to coat. Serve sprinkled with sunflower seeds.
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