Grilled Vegetables with Vinaigrette
1 medium eggplant
Remove a thin lengthwise slice from two opposite sides of the unpeeled eggplant to facilitate even slicing. Cut the eggplant lengthwise into 1/2 inch thick slices and soak for 15-20 minutes in salted water (2 tablespoons salt to 2 quarts of water).
2 medium zucchini
2 medium yellow squash
2 medium red or green bell peppers
1/4 cup light olive oil
1/2 cup balsamic vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
2 teaspoons italian dressing
While the eggplant is soaking, prepare the remaining vegetables: remove strips of skin on 2 sides of the zucchini and yellow squash and slice the squash lengthwise 1/2 inch thick. Core and seed the peppers and cut into 1 inch wide pieces.
Make the vinaigrette: in a small bowl, combine the oil, vinegar, and seasonings. Beat with a whisk until thickened. Drain the eggplant and pat dry. Layer the eggplant, squash, and peppers in a glass dish or deep non-aluminum bowl. Pour the vinaigrette mixture over and let stand for 30 minutes.
Prepare a charcoal fire or preheat a gas grill; lightly spray the grill rack with vegetable oil spray. Drain the vegetables, reserving the vinaigrette. Working in batches, grill the vegetables on both sides for about 8-15 minutes (the eggplant will take longest), until fork tender. As the vegetables are done, return them to the dish and turn to coat again in the vinaigrette. or cut the vegetables into bite-size pieces and toss in the sauce. Serve at room temperature.
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