Grilled Vegetable Salad

Name: Grilled Vegetable Salad
Yield: Serves 4 to 6
Ingredients: 1 tablespoon, lemon juice; 2 teaspoons, Dijon mustard; 1 , garlic clove, minced; 1/4 teaspoon, salt; 1/8 teaspoon, pepper; 3 tablespoons, extra-virgin olive oil; 2 tablespoons, chopped fresh basil, mint, chives, or parsley; 2 , red bell peppers; 1 , eggplant, halved lengthwise; 1 , zucchini (8 to 10 ounces), halved lengthwise; 1 , red onion, cut into 1/2-inch-thick rounds; 4 , plum tomatoes, cored and halved lengthwise; 3 tablespoons, extra-virgin olive oil; , Salt and pepper

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Appears in Cook's Country June/July 2006

Side Dishes

Vegetables

Grilling & Barbecue

Too often vegetables come off the grill crunchy and scorched or watery and soggy. Here’s how to cut and cook them for perfectly tender, lightly charred results.

SERVES4 to 6

TIME1½ hours

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 veg...

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