Grilled Vegetable Platter with Picnic Vinaigrette
The warm days and calm evenings bring us to dine outdoors and this weekend was perfect for girls-night that I was invited to where we just hung out on the back patio with a nice glass of wine, delicious food and good company.
Success meter (1-3): 3
Into a paper bag to sweat the skins off.
Grilled Vegetable Platter
With Picnic VinaigretteServes 6
1 shallot, finely chopped
2 Tbl. red wine vinegar
1 Tbl. lemon juice
1 tsp. Dijon mustard
6 Tbl. olive oil
2 Tbl. chopped fresh Italian parsley
2 Tbl. chopped fresh basil
Salt & pepper
2 red bell peppers
2 yellow bell peppers
4 Asian (slender) eggplants
18 asparagus spears, trimmed and peeled if desired
6 plum (Roma) tomatoes, halved lengthwise
¼ cup assorted finely chopped fresh herbs such as Italian parsley and basil
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, and salt and pepper to taste. Transfer to a container with a tight-fitting lid.
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 into ½-inch slices. Place in a large storage container.
Cut the eggplants and zucchini lengthwise into ¼ -inch slices. Lightly coat with nonstick olive oil cooking spray and grill, turning once, until softened and lightly browned, 6-8 minutes total. Place in the storage container. 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 in the container. Drizzle with the vinaigrette and sprinkle with the fresh herbs. Keep chilled until ready to serve.
Picnics and Tailgates/Williams-Sonoma