Ingredients
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Vinaigrette
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1 tablespoon Lemon Juice
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2 teaspoons Dijon Mustard
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1 Garlic
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¼ teaspoon Salt
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⅛ teaspoon Black Pepper
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3 tablespoons extra-virgin Olive Oil
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2 tablespoons chopped fresh Basil
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Vegetables
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2 red Bell Peppers
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1 Eggplant
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1 Zucchini
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1 Red Onion
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4 plum Tomatoes
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3 tablespoons extra-virgin Olive Oil
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Salt
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Black Pepper
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Lemon
Directions
Grill-charred vegetables flavored with a tangy vinaigrette may sound simple, but small details can make a big difference. The key to grilling vegetables is prepping each one properly for peak performance on the grill. Cutting the zucchini and eggplant in half and then scoring them helped them release excess moisture during grilling, ensuring that our flavorful salad didn’t turn soupy and waterlogged. After grilling the vegetables, we chopped them into bite-size pieces and tossed them with a potent vinaigrette. Serve as a side dish to grilled meats and fish; with grilled pita as a salad course; or with hard-cooked eggs, olives, and premium canned tuna as a light lunch.
Steps
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1
Done
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For the VinaigretteWhisk lemon juice, mustard, garlic, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle in oil. Whisk in basil and set aside. |
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2
Done
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For the VegetablesSlice ¼ inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper and then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces). |
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3
Done
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Using sharp paring knife, cut ½-inch crosshatch pattern in flesh of eggplant and zucchini, being careful to cut down to but not through skin. Push toothpick horizontally through each onion slice to keep rings intact while grilling. Brush tomatoes, peppers, zucchini, and onion all over with oil, then brush eggplant with remaining oil. Season vegetables with salt and pepper. |
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4
Done
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For a Charcoal GrillOpen bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. |
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5
Done
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For a Gas GrillTurn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. |
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6
Done
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Clean and oil cooking grate. Grill vegetables, starting cut sides down for eggplant and zucchini, until tender and well browned and skins of bell peppers, eggplant, and tomatoes are charred, 8 to 16 minutes, turning and moving vegetables as necessary for even cooking. Transfer vegetables to baking sheet as they finish. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes. |
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7
Done
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When cool enough to handle, peel bell peppers and tomatoes. Using spoon, scoop eggplant flesh out of its skin; discard skin. Chop all vegetables into 1-inch pieces, transfer to bowl with vinaigrette, and toss to coat. Serve warm or at room temperature with lemon wedges. |
