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Grilled Summer Vegetables with Shallot-Herb Vinaigrette

SD10089_Beisch

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.

Servings

8 servings

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

  • 8small firm ripe tomatoes or 4 medium
  • 4whole baby eggplant or 1 medium cut into 2-inch chunks
  • 8baby summer squash or 2 medium halved lengthwise
  • 16mini sweet peppers, mixed colors
  • 1bunch scallions, trimmed
  • 5tablespoons extra-virgin olive oil, divided
  • 3/4teaspoon salt, divided
  • 1/2teaspoon ground pepper
  • 2tablespoons sherry vinegar
  • 1tablespoon shallot, minced
  • 1tablespoon chopped fresh herbs, such as oregano and basil

Instructions

  1. Preheat grill to medium-high.
  2. Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl.
  3. Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.
  4. 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.

Nutrition Facts

Per serving (recipe makes 8 servings)

Calories 122kcal
Carbohydrate Total 9g
Total Sugars 5g
Added Sugars 0g
Fiber 3g
Total Fat 9g
Saturated Fat 1g
Mono Saturated Fat 7g
Cholesterol 0mg
Sodium 225mg
Protein 2g
Potassium 448mg
Calcium 27mg
Folate 50mcg
Omega-6 1g
Vitamin E 3mg
Vitamin B3 1mg