Grilled Vegetables with Herb Vinaigrette
"These simply prepared vegetables need no more than an herb-and-caper vinaigrette."
Ingredients
- 4 pound medium red beets peeled and cut into 1/4-inch-thick rounds, about 1without greens
- 1/3 cup best-quality extra-virgin olive oil
- Coarse salt
- 5 Italian or Asian eggplants halved lengthwise or cut into thirds if large
- 6 inches baby zucchini and yellow summer squash some with blossoms attached (optional), halved lengthwise, each about 6long
- 3 slices yellow bell peppers sides cut off to yield about 12total
- 1 pound assorted radicchio such as Verona and Treviso, heads halved lengthwise or quartered if large
Instructions
- Heat a grill or grill pan until medium-hot. Meanwhile, bring a large saucepan of water to a boil. Add beets; boil until just tender, about 5 minutes. Drain; pat dry with paper towels.
- Toss beets with 1 tablespoon oil in a medium bowl; season with salt, and set aside. Toss eggplants, zucchini, summer squash, bell peppers, and radicchio with remaining 1/4 cup plus 1 teaspoon oil in a large bowl; season with salt.
- Grill all vegetables, turning once, until tender and golden brown, 4 to 8 minutes (cooking time will vary among vegetables). Arrange vegetables on a large platter. Serve warm or at room temperature; just before serving, spoon vinaigrette on top, and gently toss.
Notes
This recipe is courtesy of Martha Stewart.
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