Grilled Vegetables with Lemon-Herb Vinaigrette

I’ve been grill deprived for several weeks.  It’s on the moving van along with my smoker.  Don’t think I want to experience another summer without the essentials.  I did get an opportunity to grill some vegetables just before they took the grill from me.  Grilled vegetables?  Well everyone does them, especially when the bounty is great at this time of year.  But it’s nice to jazz them up a bit and the addtion of a lemon-herb vinaigrette does just that.

Nobody in this house like eggplant.  So this is my opportunity to throw in a few slices along with the usual suspects.  Whatever you have on hand.  Don’t limit yourself to what I’ve listed below.  Add some broccoli, asparagus, carrots – go wild.  Well, as wild as you can get with vegetables.

But really, the tang of the mustard and the vinegar with the garlic, basil, and lemon does something special here.  And I’ve been known to toss in some red pepper flakes now and then.  You knew I’d say that.


Grilled Vegetables with Lemon-Herb Vinaigrette

Serves 4

1 large red onion, peeled and cut crosswise in to four ½” thick rounds

2 medium zucchini, ends trimmed, sliced lengthwise into ¾” thick planks

2 medium yellow squash, ends trimmed and sliced lengthwise into ¾” planks

1 eggplant, sliced about ½” thick

¼ cup plus 2 tablespoons extra virgin olive oil

kosher salt and ground black pepper

1 small clove garlic, minced

1 teaspoon finely grated lemon peel

1 tablespoon fresh lemon juice

¼ teaspoon dijon mustard

1 tablespoon fresh basil, chopped

Grill pan

All-Clad pan E7954064 HA1 Hard Anodized Nonstick Dishwaher Safe PFOA Free Square Grill Cookware, 11-Inch, Black

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Lay eggplant slices on paper towels, salt liberally and allow to sit for about 20 minutes or so to extract as much liquid as possible.  Thread onion rounds, from side to side, onto metal skewers or bamboo skewers that have been soaked in water for 30 mintues. Brush onion, eggplant, yellow squash, and zucchini evenly with ¼ cup olive oil and season with kosher salt and pepper to taste.  Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt together in bowl; set aside.

Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter and remove skewers from onion slices.  Rewhisk the vinaigrette and pour over vegetables.  Sprinkle with chopped basil and serve.

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