Grilled vegetables are best when kept simple – allowing their true flavors to burst through. They are especially nice when tossed with a light dressing just before serving, like the basic vinaigrette below.
Grilled Vegetables Tips
- On the grill – keep it simple.
- Quick cooking over high heat.
- Just salt and pepper, and a very light coating of oil on the vegetables. Excess oil will drip onto the flame causing flare ups that create a bitter soot coating.
- Split or slice larger vegetables.
- Cook until desired tenderness. Crisp and crunchy is good for some; full cooked and tender better for others.
- Pull them off as they are cooked.
- When finished, toss with the vinaigrette and let sit for a few minutes before serving.
-
1/2
cup
olive oil
-
1/4
cup
white wine vinegar
-
1/2
teaspoon
Dijon mustard
-
1
shallot
minced
-
1/4
teaspoon
salt
-
1/4
teaspoon
sugar
-
Pinch
of white pepper
-
Whisk all the ingredients together in a mixing bowl.
-
Toss with grilled vegetables just before arranging on a serving platter.