Spring is here and for much of the US that means it times to dig the outdoor grill out of the garage or out from under the snow. For those of us in Seattle, it’s business as usual. We grill year round, you just have to be OK with being wet while you do it.
Easy Grilled Vegetables with Homemade Vinaigrette
This is a fast and easy grilled veggie recipe which features homemade vinaigrette that’s perfect with a thick and juicy steak or marinated chicken. Not ready to grill outdoors? Check out our Oven Roasted Vegetables with Balsamic Vinegar Recipe. It’s not as pretty, but it’s fast and easy too.
By the way, this recipe is also called Grilled Vegetable Escalivada. Like most escalivadas, this dish features smoky grilled vegetables including bell peppers, onion, tomato. You could also add eggplant or any similar veggie. It’s perfect as a side dish, but it can also be used as a filling in tapas, tacos, fajitas, or a chopped up into a relish for grilled meats or fish like tuna.
- ⅓ c sherry wine vinegar
- ⅓ c balsamic vinegar
- ⅓ c olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 medium onions, cut into thick wedges
- 6 thin asparagus spears, trimmed
- 6 yellow summer squash, halved lengthwise
- 1 eggplant cut into thick slices
- 1 red bell pepper cut into 6 wedges
- 1 green bell pepper cut into 6 wedges
- 1 yellow bell pepper cut into 6 wedges
- Vinaigrette Dressing
- In a small bowl, whisk together all ingredients. Makes about 1 cup. Refrigerate at least an hour but overnight is fine as well.
- Cover the grill grate may with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill 4 to 6 inches over medium ash covered coals.
- Grill for 10 to 20 minutes, turning once half way through the cooking time.
- Vegetables are done when tender and slightly charred.
- To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
Too cold to grill? You can make this in the oven on a baking sheet at 450 for about 15 minutes.
How to Make a Perfect Vinaigrette
The secret to a great vinaigrette is the ingredients. Use the best you can afford like great extra virgin olive oil (I love Newman’s Own). Add the oil last and drop by drop, whisking as you go to incorporate the ingredients. Shake or stir before serving. Vinaigrette should be stored in the refrigerator in a closed container and use within 3-4 days.
Want more Vegetable Recipes for the grill? Read our review of Gardener & the Grill The Bounty of the Garden Cookbook
What will you be grilling this spring? Got any great recipes to share?