Name: Grilled Portobellos and Shallots with Rosemary-Dijon Vinaigrette
Total time: 1 h
Ingredients: 8 medium shallots , peeled; 6 portobello mushrooms , each 5 inches in diameter (about 4 ounces each), stems removed and discarded, caps wiped clean; 1/4 cup plus 2 tablespoons extra virgin olive oil; Kosher salt and ground black pepper; 1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon); 2 teaspoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon finely chopped fresh rosemary

Why This Recipe Works

Our perfect grilled vegetable recipe would have to produce charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor and a lively dressing. Matching the vegetables in pairs doubled up our recipe’s flavor, while cooking them over moderate heat for 20 minutes gave us a great result, both inside and out. To finish our grilled vegetables recipe, we drizzled them with a quick vinaigrette while they were still warm, which boosted their flavor without overpowering them.

Before You Begin

The vegetables can be served hot, warm, or at room temperature. After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their position on the grill or adjust the heat level.

Instructions

Thread shallots through roots and stem ends onto 2 metal skewers. Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms. Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.

Whisk remaining 2 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.

Grill vegetables over medium heat, turning once, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers. Re-whisk vinaigrette, pour over vegetables, and serve.