Grilled Vegetable Salad
By Katie LeairdPublished on April 18, 2017
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
Vinaigrette
1 tablespoon lemon juice 2 teaspoons Dijon mustard 1 garlic clove, minced¼ teaspoon salt ⅛ teaspoon pepper 3 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh basil, mint, chives, or parsleyVegetables
2 red bell peppers 1 eggplant, halved lengthwise1 zucchini (8 to 10 ounces), halved lengthwise1 red onion, cut into ½-inch-thick rounds4 plum tomatoes, cored and halved lengthwise3 tablespoons extra-virgin olive oil Salt and pepperBefore You Begin
Serve as a side dish to grilled meats and fish; with grilled pita as a salad course; or with hard-cooked eggs, olives, and premium canned tuna as a light lunch.
Instructions
- Whisk lemon juice, mustard, garlic, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle in oil. Stir in basil and set aside.
- Slice 1/4 inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper, then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces).
- Using sharp paring knife, cut ½-inch crosshatch pattern in flesh of eggplant and zucchini, being careful to cut down to but not through skin. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush tomatoes, bell peppers, zucchini, and onion all over with oil, then brush eggplant with remaining oil (it will absorb more oil than other vegetables). Season vegetables with salt and pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place vegetables on cooking grate, cut sides down, and cook until skins of bell peppers, eggplant, and tomatoes are well browned and interiors of eggplant and zucchini are tender, 10 to 16 minutes, flipping and moving vegetables as necessary to ensure even cooking and transferring vegetables to baking sheet as they finish cooking. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.
- When cool enough to handle, peel bell peppers and tomatoes, discarding skins. Using spoon, scoop eggplant flesh out of skin; discard skin. Chop all vegetables into 1-inch pieces, transfer to bowl with vinaigrette, and toss to coat. Serve warm or at room temperature.
for the vinaigrette
for the vegetables
Time
1½ hoursYield
Serves 4 to 6Ingredients
Vinaigrette
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
¼ teaspoon salt
⅛ teaspoon pepper
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil, mint, chives, or parsley
Vegetables
2 red bell peppers
1 eggplant, halved lengthwise
1 zucchini (8 to 10 ounces), halved lengthwise
1 red onion, cut into ½-inch-thick rounds
4 plum tomatoes, cored and halved lengthwise
3 tablespoons extra-virgin olive oil
Salt and pepper
Test Kitchen Techniques
Ingredients
Vinaigrette
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
¼ teaspoon salt
⅛ teaspoon pepper
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil, mint, chives, or parsley
Vegetables
2 red bell peppers
1 eggplant, halved lengthwise
1 zucchini (8 to 10 ounces), halved lengthwise
1 red onion, cut into ½-inch-thick rounds
4 plum tomatoes, cored and halved lengthwise
3 tablespoons extra-virgin olive oil
Salt and pepper
Test Kitchen Techniques
Ingredients
Vinaigrette
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
¼ teaspoon salt
⅛ teaspoon pepper
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil, mint, chives, or parsley
Vegetables
2 red bell peppers
1 eggplant, halved lengthwise
1 zucchini (8 to 10 ounces), halved lengthwise
1 red onion, cut into ½-inch-thick rounds
4 plum tomatoes, cored and halved lengthwise
3 tablespoons extra-virgin olive oil
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
Prepping and slicing these vegetables strategically set us up for success on the grill. By grilling the vegetables with their delicate cut sides down first, we were able to control the amount of char that developed before we flipped the vegetables to finish cooking them through on the more resilient skin sides. Dressing the vegetables while they were still warm helped them absorb the vinaigrette more effectively.
Before You Begin
Serve as a side dish to grilled meats and fish; with grilled pita as a salad course; or with hard-cooked eggs, olives, and premium canned tuna as a light lunch.
Instructions
- Whisk lemon juice, mustard, garlic, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle in oil. Stir in basil and set aside.
- Slice 1/4 inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper, then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Cut strips in half crosswise (you should have 4 bell pepper pieces).
- Using sharp paring knife, cut ½-inch crosshatch pattern in flesh of eggplant and zucchini, being careful to cut down to but not through skin. Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush tomatoes, bell peppers, zucchini, and onion all over with oil, then brush eggplant with remaining oil (it will absorb more oil than other vegetables). Season vegetables with salt and pepper.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place vegetables on cooking grate, cut sides down, and cook until skins of bell peppers, eggplant, and tomatoes are well browned and interiors of eggplant and zucchini are tender, 10 to 16 minutes, flipping and moving vegetables as necessary to ensure even cooking and transferring vegetables to baking sheet as they finish cooking. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins, about 5 minutes.
- When cool enough to handle, peel bell peppers and tomatoes, discarding skins. Using spoon, scoop eggplant flesh out of skin; discard skin. Chop all vegetables into 1-inch pieces, transfer to bowl with vinaigrette, and toss to coat. Serve warm or at room temperature.
for the vinaigrette
for the vegetables
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