Grilled Summer Vegetables with Shallot-Herb Vinaigrette

Grilled Summer Vegetables with Shallot-Herb Vinaigrette

Enjoy the summer’s vegetable bounty with this easy grilled vegetable recipe. Pile any leftovers on crusty baguette with melted fontina or mozzarella for lunch the next day.

Servings

8 servings

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

8small firm ripe tomatoes or 4 medium
4whole baby eggplant or 1 medium cut into 2-inch chunks
8baby summer squash or 2 medium halved lengthwise
16mini sweet peppers, mixed colors
1bunch scallions, trimmed
5tablespoons extra-virgin olive oil, divided
3/4teaspoon salt, divided
1/2teaspoon ground pepper
2tablespoons sherry vinegar
1tablespoon shallot, minced
1tablespoon chopped fresh herbs, such as oregano and basil

Instructions

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.

Nutrition Facts

Per serving (recipe makes 8 servings)

Calories	122kcal
Carbohydrate Total	9g
Total Sugars	5g
Added Sugars	0g
Fiber	3g
Total Fat	9g
Saturated Fat	1g
Mono Saturated Fat	7g
Cholesterol	0mg
Sodium	225mg
Protein	2g
Potassium	448mg
Calcium	27mg
Folate	50mcg
Omega-6	1g
Vitamin E	3mg
Vitamin B3	1mg

© Meredith Operations Corporation. All rights reserved. Used with permission.