Grilled Vegetables
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Red Wine Vinegar1 cup
Olive Oil1 tsp
Salt1 tsp
Pepper (freshly ground)1 large
Bell Pepper2 tbsps
Parsley (coarsely chopped fresh)3 tbsps
Basil (coarsely chopped fresh)Directions:
1
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas)
2
Whisk together garlic, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing
3
Halve onion lengthwise and cut halves lengthwise into 1/2"-wide wedges
4
Thread 1/2" apart onto skewers (to hold layers together)
5
Brush onion and eggplant with some reserved vinaigrette
6
Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet
7
Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer
8
Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables
9
Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette
10
Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet
11
Continue to grill zucchini, turning, until just tender, 1-3 minutes longer
12
Peel pepper and thinly slice flesh
13
Cut tomatoes into wedges and chop remaining vegetables
14
Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat
15
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas)
16
Whisk together garlic, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing
17
Halve onion lengthwise and cut halves lengthwise into 1/2"-wide wedges
18
Thread 1/2" apart onto skewers (to hold layers together)
19
Brush onion and eggplant with some reserved vinaigrette
20
Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet
21
Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer
22
Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables
23
Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette
24
Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet
25
Continue to grill zucchini, turning, until just tender, 1-3 minutes longer
26
Peel pepper and thinly slice flesh
27
Cut tomatoes into wedges and chop remaining vegetables
28
Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat