GRILLED VEGETABLES
Categories Onion Side Fourth of July Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal Lunch Eggplant Bell Pepper Spring Summer Family Reunion Grill/Barbecue Healthy Party Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 14
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas).
- Whisk together garlic, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing.
- Halve onion lengthwise and cut halves lengthwise into 1/2"-wide wedges. Thread 1/2" apart onto skewers (to hold layers together). Brush onion and eggplant with some reserved vinaigrette.
- Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet. Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer. Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables.
- Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette. Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet. Continue to grill zucchini, turning, until just tender, 1-3 minutes longer.
- Peel pepper and thinly slice flesh. Cut tomatoes into wedges and chop remaining vegetables. Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat.
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