Appears in Cook's Illustrated May/June 2009
Most grilled veggies turn out one of two ways: pale and crunchy or blackened and mushy. Maybe it was time to turn down the heat.
Our perfect grilled vegetable recipe would have to produce charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor and a lively dressing. Matching the vegetables in pairs doubled up our recipe’s flavor, while cooking th...