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June 2012 Issue

Grilled Vegetables

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Grilled VegetablesJason Lowe

Any combination of flame-kissed veggies brushed and tossed with this easy vinaigrette makes a deliciously smoky side.


Serves 4

2 garlic cloves, crushed with a garlic press
1 tablespoon red wine vinegar
1/3 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 large red onion, peeled and root end trimmed slightly, leaving end intact
1 1/2-pound eggplant, halved crosswise, then cut lengthwise into 1"-thick strips
1 large bell pepper
2 1/2 pound mixed green and yellow zucchini (about 5)
2 plum tomatoes, halved lengthwise
2 tablespoons coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh basil
Special equipment:
Four 12" skewers, soaked in water for 30 minutes if wooden

Step 1

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas).

Step 2

Whisk together garlic, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing.

Step 3

Halve onion lengthwise and cut halves lengthwise into 1/2"-wide wedges. Thread 1/2" apart onto skewers (to hold layers together). Brush onion and eggplant with some reserved vinaigrette.

Step 4

Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet. Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer. Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables.

Step 5

Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette. Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet. Continue to grill zucchini, turning, until just tender, 1-3 minutes longer.

Step 6

Peel pepper and thinly slice flesh. Cut tomatoes into wedges and chop remaining vegetables. Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat.

Cooks' Note

Cooks' notes:

If you aren't able to grill outdoors, vegetables can be cooked on an oiled 2-burner grill pan over medium-high heat.

Vegetables can be made 1 day ahead and chilled. Rewarm before serving.

Gourmet Easy Dinners

How would you rate Grilled Vegetables?

  • Perfect variation from the usual stir-fry veg. The vinaigrette was just right on for the grilled vegetables.

    • vegducken

    • Singapore

    • 4/24/2016

  • Simple, versatile recipe. I easily prepped the vinaigrette, eggplant and onion. While they roasted I prepped the zucchini. I served the final dish on a bed of fresh spinach and crumbled Bulgarian feta on top. My husband ate his with sliced, grilled chicken on top. I doubled everything and have a fridge full of grilled veggies for leftovers.

    • dparker426

    • Detroit, MI

    • 5/27/2015

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