I love grilled vegetables but I am horrible about eating the same thing over and over. This from the same woman who ate turkey and Havarti wraps with a strawberry salad for lunch six days in a row. Bearing that in mind, I was so excited when I saw this recipe from Giada. She grills the vegetables the same way I do but she added a dressing to it that gives them a little zing. And one thing I came to realize -I’m not a fan of eggplant.
Grilled Vegetables (Recipe adapted from Giada denLaurentiis)
1 red bell pepper, seeded and halved
1 green bell pepper, seeded and halved
1 yellow squash, sliced
1 zucchini, slices
1 Japanese eggplant, sliced
1 tablespoons olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons balsamic vinegar
1 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped dried basil leaves
Place a grill pan over medium-high heat. Drizzle olive oil over the vegetables and toss to coat. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over.
Meanwhile, whisk 2 tablespoons of oil, balsamic vinegar, garlic, parsley and basil in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve vegetables warm or at room temperature.