How to make it

  • In a large bowl, toss the peppers, squashes and mushrooms together with enough oil to coat. add a good pinch of salt and pepper. Brush the eggplant and onions with oil; season lightly with salt and pepper, set the vegetables aside.
  • In the work bowl of a food processor, combine all the dressing ingredients, except the olive oil. Turn on the processor; slowly pour the oil into the work tube, run the machine until the ingredients are well incorporated and emulsified. Taste and season with salt and pepper; divide the dressing between two bowls. (You could also do this in a blender).
  • heat the barbecue to medium high. working in batches, if necessary, place the vegetables on the grill; grill until tender and lightly charred, basting occasionally with the dressing. Remove the cooked vegetables to a serving platter; drizzle with remaining dressing. Season to tasted with salt and pepper. Serve warm or at room temperature.
  • Per Serving: 277 Calories (71.4% from fat); 23g Fat (3g Sat, 17g Mono, 2g Poly); 4g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 192mg Sodium.

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