Easy Grilled Vegetables with Homemade Vinaigrette - (Grilled Vegetable Escalivada
 
Prep Time
Cooking Time
Total Time
 
Recipe and image provided by the National Onion Association.
Yield: 4-6 servings
Ingredients
  • Vinaigrette
  • ⅓ c sherry wine vinegar
  • ⅓ c balsamic vinegar
  • ⅓ c olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • Vegetables
  • 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
Instructions
  1. Vinaigrette Dressing
  2. In a small bowl, whisk together all ingredients. Makes about 1 cup. Refrigerate at least an hour but overnight is fine as well.
  3. Vegetables
  4. 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.
  5. Grill for 10 to 20 minutes, turning once half way through the cooking time.
  6. Vegetables are done when tender and slightly charred.
  7. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
Recipe by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/04/02/easy-grilled-vegetables/