Looking for a beautiful dish with delicious taste? This recipe for Grilled Summer Vegetables with Basil-Caper Vinaigrette is it.
Plus, it is a rather large recipe and could feed about 6 to 10 people, depending on appetites, so it is perfect for sharing with family and friends.
Feel free to cut the amount of vegetables in half, but still make the entire recipe of the Basil-Caper Vinaigrette. You might not use it all, but it doesn’t taste right otherwise. I know, it makes no sense.
As far as eggplant, is there really such a thing as a medium-sized eggplant? What you will need to look for is an eggplant that is not super fat.
This really is a fun recipe to make. To be honest, though, when I made it, the vegetables took up my entire grill. I really would recommend making only half the amount. That way there is a little room for the meat.
Of course, that means that you are left with half of an eggplant. This is wasteful, agreed?
When you are done preparing your meal and the grill is still hot, put the eggplant on the grill and let it cook, just like you did with the original eggplant. Let it cool and then put it in a container in your refrigerator.
The next day, take the eggplant and put it in a baking dish. Preheat your oven to 350 degrees. Put some tomato sauce on the eggplant and top with a little mozzarella cheese. You will have another delicious meal with little effort at all. It also tastes entirely different.
Bake until cheese is melted and all ingredients are warmed.
Got off track there, sorry.
When you are grilling the vegetables, be certain to spray them generously with cooking spray. Dipping them in oil would make the vegetables too greasy and cause them to burn. Ideally, the vegetables will be tender-firm when done.
When they are all cooked, arrange them on a platter. Once you taste these, you may want to make them often. They can also be prepared in the oven on a broiler pan.
Cover the platter with foil while you get the rest of the meal put together to keep the veggies warm.
Take advantage of the bounty of vegetables that are available to us before winter sets in. Which, with our climate, could be any day now. Unfortunately.
And remember, a good cook always cleans up!
GRILLED VEGETABLES WITH BASIL-CAPER VINAIGRETTE
1 cup loosely packed basil leaves, finely chopped
3 TB olive oil
1 TB red-wine vinegar
1 TB bottled capers, drained
2 tsp. Dijon mustard
½ tsp. dried thyme
½ tsp. minced garlic
1 medium eggplant cut crosswise in ½ inch thick rounds
2 red bell peppers, halved lengthwise twice
2 yellow bell peppers, halved lengthwise twice
2 zucchini cut in ¼–inch rounds
1 large red onion, peeled and cut in 1/2 – inch slices
2 cups ripe tomatoes, chopped
Basil sprigs for garnish
Whisk together all of the vinaigrette ingredients until thoroughly blended. Set aside.
Heat grill or broiler. Lightly spray all vegetables, except tomatoes, with nonstick cooking spray. Grill or broil sprayed vegetables 4 to 6 inches from heat source, turning vegetables once; eggplant and peppers 12 to 15 minutes, squashes and onion 8 to 10 minutes, until all are tender and slightly charred.
Arrange vegetables on a serving platter with the tomatoes. Drizzle with vinaigrette and garnish with basil.