Grilled Vegetable Platter with Picnic Vinaigrette
1 shallot, finely chopped
Prepare a fire in a grill. To make the vinaigrette, combine the shallot, vinegar, lemon juice and mustard in a small bowl. Whisk in the olive oil, then add the parsley, basil, salt and pepper. Transfer to a container with a tight-fitting lid.
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dijon mustard
6 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
salt and freshly ground pepper, to taste
2 red bell peppers
2 yellow bell peppers
4 asian eggplants
18 asparagus spears, trimmed and peeled, if desired
6 plum tomatoes, halved lengthwise
1/4 cup assorted finely chopped fresh herbs such as flat-leaf parsley and basil
When the coals are medium-hot, place the peppers on the grill rack and grill, turning, until the skins blacken and blister. Place in a brown paper bag, close tightly and let stand for 10 minutes. Remove the peppers and peel off the charred skin. Remove the stems, seeds and ribs. Cut peppers into 1/2-inch slices. Place on a large serving platter.
Cut the eggplant and zucchini lengthwise into 1/4-inch slices. Lightly coat with nonstick olive oil cooking spray and grill, turning once, until softened and lightly browned, 6 to 8 minutes total. Place on the platter. Lightly coat the asparagus spears and tomato halves with cooking spray. Grill, turning once, until softened and lightly browned, about 5 minutes for the asparagus, 8 minutes for the tomatoes. Arrange attractively with the other vegetables on fresh herbs. Keep chilled until ready to serve.
Serves 6 to 8.
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