- 6
Ingredients
- 1 1 shallot, finely chopped
- 2 Tbs. 2 Tbs. red wine vinegar
- 1 Tbs. 1 Tbs. fresh lemon juice
- 1 tsp. 1 tsp. Dijon mustard
- 6 Tbs. 6 Tbs. olive oil
- 2 Tbs. 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. 2 Tbs. chopped fresh basil
- Salt and freshly ground pepper, to taste
- 2 2 red bell peppers
- 2 2 yellow bell peppers
- 4 4 Asian eggplant
- 4 4 zucchini
- 18 18 asparagus spears, trimmed and peeled, if
- desired
- 6 6 plum tomatoes, halved lengthwise
- 1/4 cup 1/4 cup assorted finely chopped fresh herbs,
- such as flat-leaf parsley and basil
Preparation
Step 1
Prepare a medium-hot fire in a grill.
To make the vinaigrette, in a small bowl, combine the shallot, vinegar, lemon juice and mustard. Whisk in the olive oil, then add the parsley, basil, salt and pepper. Transfer to a container with a tight-fitting lid.
Place the red and yellow bell peppers on the grill rack and grill, turning, until the skins blacken and blister. Place in a brown paper bag, close tightly and let stand for 10 minutes. Remove the peppers and peel off the charred skin. Remove the stems, seeds and ribs. Cut the peppers into 1/2-inch slices. Place on a large serving platter.
Cut the eggplant and zucchini lengthwise into 1/4-inch slices. Lightly coat with nonstick olive oil cooking spray and grill, turning once, until softened and lightly browned, 6 to 8 minutes total. Place on the platter.
Lightly coat the asparagus spears and tomato halves with cooking spray. Grill, turning once, until softened and lightly browned, about 5 minutes for the asparagus, 8 minutes for the tomatoes. Arrange attractively with the other vegetables on the platter. Drizzle with the vinaigrette and sprinkle with the fresh herbs. Refrigerate until ready to serve.