Saturday, November 13, 2010

Grilled Tuscan Vegetables with Balsamic Vinaigrette

Day 27 of the 30 Day Tasty Vegetable Challenge

Today's recipe comes from one of my dear friends from high school, Shannon. She's one of those special people in my life who I still feel at home with even though we hardly get to see each other due to the distance separating us. I would love to be lingering at a table eating this together with her. Shannon's recipe comes from The Lesley Stowe Fine Foods Cookbook, whose author lives on the same small Canadian island as Shannon.


3 zucchinis, sliced 1/4 inch thick
2 eggplants, sliced 1/4 inch thick
3 sweet yellow peppers, cut in half and cored
3 sweet red peppers, cut in half and cored
1 small red onion, cut into rings
sea salt and freshly ground pepper

Balsamic Vinaigrette:
1/4 cup balsamic vinegar
2 tsp grainy mustard
1 clove garlic, minced
1/2 tsp finely chopped fresh rosemary
1/4 tsp fresh thyme leaves
3/4 cup extra-virgin olive oil
sea salt and freshly ground pepper

Preheat grill or barbecue to medium-high.

Balsamic vinaigrette: Whisk together the vinegar, mustard, garlic, rosemary and thyme. Gradually add the oil, whisking constantly, until mixture thickens slightly. Season to taste with salt and pepper.

Place the zucchini, eggplant, yellow and red peppers and onion on the grill; cook, turning occasionally, until cooked through and nicely charred. The peppers and onions will take twice as long as the zucchini and eggplant. Remove from the grill. Cut the peppers in half crosswise, and then into strips. 

Place the grilled vegetables in a bowl and toss with enough vinaigrette to coat. Season to taste with salt and pepper. Serve at room temperature. 

Makes 8 servings.

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