↞ recipe box start page
Category: Vegetable
Prep Time: Cook Time: Total Time:
For the vinaigrette:
1 shallot, finely chopped
2 Tbs. red wine vinegar
1 Tbs. fresh lemon juice
1 tsp. Dijon mustard
6 Tbs. olive oil
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
Salt and freshly ground pepper, to taste
2 red bell peppers
2 yellow bell peppers
4 Asian eggplant
4 zucchini
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
Directions:
Prepare a medium-hot fire in a grill.
To make the vinaigrette, in a small bowl, combine the shallot, vinegar, lemon juice and mustard. Whisk in the olive oil, then add the parsley, basil, salt and pepper. Transfer to a container with a tight-fitting lid.
Place the red and yellow bell 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 the 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 the platter. Drizzle with the vinaigrette and sprinkle with the fresh herbs. Refrigerate until ready to serve.
Serves 6 to 8.
view more member recipes
Grilled Vegetable Platter with Picnic Vinaigrette
Category: Vegetable
Prep Time: Cook Time: Total Time:
For the vinaigrette:
1 shallot, finely chopped
2 Tbs. red wine vinegar
1 Tbs. fresh lemon juice
1 tsp. Dijon mustard
6 Tbs. olive oil
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
Salt and freshly ground pepper, to taste
2 red bell peppers
2 yellow bell peppers
4 Asian eggplant
4 zucchini
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
Directions:
Prepare a medium-hot fire in a grill.
To make the vinaigrette, in a small bowl, combine the shallot, vinegar, lemon juice and mustard. Whisk in the olive oil, then add the parsley, basil, salt and pepper. Transfer to a container with a tight-fitting lid.
Place the red and yellow bell 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 the 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 the platter. Drizzle with the vinaigrette and sprinkle with the fresh herbs. Refrigerate until ready to serve.
Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled Vegetable Platter
by sgre52160
1 pkg of small mixed bell peppers, washed 2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal 12 asparagus spears, washed 1 medium sweet onion, peeled, cut 1/2-inch thick 1 medium red
by sgre52160
1 pkg of small mixed bell peppers, washed 2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal 12 asparagus spears, washed 1 medium sweet onion, peeled, cut 1/2-inch thick 1 medium red
Grilled Tuna Nicoise Platter
by ICOOK2
1/2 lb green beans Vinaigrette (see recipe below) French Potato Salad (see recipe below) 4 6-8 oz. fresh tuna steaks, cut 1-in thick olive oil kosher salt fresh ground black pepper 4
by ICOOK2
1/2 lb green beans Vinaigrette (see recipe below) French Potato Salad (see recipe below) 4 6-8 oz. fresh tuna steaks, cut 1-in thick olive oil kosher salt fresh ground black pepper 4
Grilled Picnic Taco Nachos
by HappyCook80
Grilled Picnic Taco Nachos 5 cups tortilla chips 1 15 oz. black beans, drained, rinsed and mashed 1 4.5 oz. can chopped green chiles, drained 2 teaspoons taco seasoning mix 2 plum roma tomat
by HappyCook80
Grilled Picnic Taco Nachos 5 cups tortilla chips 1 15 oz. black beans, drained, rinsed and mashed 1 4.5 oz. can chopped green chiles, drained 2 teaspoons taco seasoning mix 2 plum roma tomat
Vinaigrette For Grilled Veggies
by gwreid
To a blender or food processor, add two grilled or roasted red peppers, skin removed, two roughly chopped (grilled to remove skin) tomatoes, two cloves of garlic, two tablespoons of good vinegar (like
by gwreid
To a blender or food processor, add two grilled or roasted red peppers, skin removed, two roughly chopped (grilled to remove skin) tomatoes, two cloves of garlic, two tablespoons of good vinegar (like
Grilled Asparagus With Simple Vinaigrette
by sgre52160
25-30 spears fresh asparagus, bottoms trimmed off 2 tbsp olive oil Salt and pepper, to taste Vinaigrette 1/2 cup olive oil 1/4 cup lemon juice 1 tbsp minced garlic Salt and pepper, to taste
by sgre52160
25-30 spears fresh asparagus, bottoms trimmed off 2 tbsp olive oil Salt and pepper, to taste Vinaigrette 1/2 cup olive oil 1/4 cup lemon juice 1 tbsp minced garlic Salt and pepper, to taste
view more member recipes
related CDKitchen recipes
Antipasto Stuffed Strawberries
Southwest Spinach Salad
Cold Cut Sandwich With Pesto
Mexican Grilled Vegetables
Grilled Vegetables With Roasted Garlic Balsamic Vinaigrette
Strawberry-Chardonnay Vinaigrette
Simple Grilled Eggplant
Mediterranean Watermelon Salad
Picnic Ham
Low Carb Salmon With Thai Basil Vinaigrette
Recipe Quick Jump