Grilled Summer Vegetables with Shallot-Herb Vinaigrette

Grilled Summer Vegetables with Shallot-Herb Vinaigrette

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From: EatingWell Magazine, May/June 2017

Enjoy the summer's vegetable bounty with this easy grilled vegetable recipe. Pile any leftovers on crusty baguette with melted fontina or mozzarella for lunch the next day.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 8 small firm ripe tomatoes or 4 medium
  • 4 whole baby eggplant or 1 medium cut into 2-inch chunks
  • 8 baby summer squash or 2 medium halved
  • 16 mini sweet peppers, mixed colors
  • 1 bunch scallions, trimmed
  • 5 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 2 tablespoons sherry vinegar
  • 1 tablespoon shallot, minced
  • 1 tablespoon chopped fresh herbs, such as oregano and basil

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, ½ teaspoon salt and pepper in a large bowl.
  3. Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.
  4. Whisk vinegar, shallot and herbs with the remaining 2 tablespoons oil and ¼ teaspoon salt in a small bowl. Drizzle over the grilled vegetables.

Nutrition information

  • Serving size: 1 cup each
  • Per serving: 122 calories; 9 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 50 mcg folate; 0 cholesterol; 5 g sugars; 0 g added sugars; 1,376 IU vitamin A; 47 mg vitamin C; 27 mg calcium; 1 mg iron; 255 mg sodium; 448 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 2 fat

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