Enjoy the summer’s veggie bounty with this easy grilled vegetable recipe. Pile any leftovers on crusty baguette with melted fontina or mozzarella for lunch the next day.
Makes 8 servings
8 small firm ripe tomatoes or 4 medium
4 whole baby eggplant or 1 medium cut into 2-inch chunks
8 baby summer squash or 2 medium halved lengthwise
16 mini sweet peppers, mixed colors
1 bunch scallions, trimmed
5 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper
2 tablespoons sherry vinegar
1 tablespoon shallot, minced
1 tablespoon chopped fresh herbs, such as oregano and basil
Active time 30 minutes
Total time 30 minutes
- Preheat grill to medium-high.
- Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl.
- Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.
- Whisk vinegar, shallot and herbs with the remaining 2 tablespoons oil and 1/4 teaspoon salt in a small bowl. Drizzle over the grilled vegetables
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