Recipe

Grilled Summer Vegetables With Herb Dressing Recipe

Add Step-by-Step Photos	Sosousme / All my dishes 2 months, 3 weeks ago Grilled Vegetables tossed in a balsamic herb dressing, great backyard bbq fare. Serve this with a nice chilled Sauvignon Blanc, it will work nicely with the herbs and veggies. Prep:15m Cook:15m Servings:6	Sosousme
	easy grilled veggies do ahead colorful

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Ingredients

1 each red, yellow and green bell peppers, cored and cut into quarters

2 zucchini, trimmed and cut length-wise into 1/4 inch slices

2 yellow crookneck or yellow zucchini, trimmed and cut length-wise into 1/4 inch slices

12 mushrooms, cleaned with stems removed

1 eggplant, sliced across into 1/2 inch rounds

1 large red onion, sliced into 4 even rounds

Extra virgin olive oil, to coat

For the Dressing:

2 tablespoons white balsamic or white wine vinegar

1/2 teaspoon Dijon mustard

1 clove garlic, minced

1 tablespoon minced fresh oregano*

1 tablespoon minced fresh thyme*

1/2 teaspoon minced fresh rosemary*

1/2 teaspoon minced fresh tarragon*

1/2 cup extra virgin olive oil

Salt and pepper, to taste

*no worries if you don't have ALL the fresh herbs, use what you have on hand.

Directions

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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