Name: Grilled Summer Vegetables With Shallot-herb Vinaigrette Recipe
Total time: 25 min
Yield: 8
Cuisine: Brazilian

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Enjoy the summer's vegetable bounty with this easy grilled vegetable recipe. Pile any leftovers on crusty baguette with melted fontina or mozzarella for lunch the next day. 

How to make Grilled Summer Vegetables With Shallot-herb Vinaigrette Recipe

Julia Clancy

Crawler

Brazilian

<p>Enjoy the summer's vegetable bounty with this easy grilled vegetable recipe. Pile any leftovers on crusty baguette with melted fontina or mozzarella for lunch the next day. </p>

Small firm ripe tomatoes or 4 medium

4 whole baby eggplant or 1 medium cut into chunks

Baby summer squash or 2 medium halved

Mini sweet peppers,  mixed colors

Scallions,  trimmed

Extra Virgin Olive Oil,  Divided

Salt,  Divided

Ground pepper

Sherry vinegar

Shallot,  Minced

step 1

Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl.

step 2

Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.

step 3

Whisk vinegar, shallot and herbs with the remaining 2 tablespoons oil and 1/4 teaspoon salt in a small bowl. Drizzle over the grilled vegetables.

step 4

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