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Sweepstakes

Grilled Summer Vegetables with Shallot-Herb Vinaigrette

Name: Grilled Summer Vegetables with Shallot-Herb Vinaigrette
Total time: 30 min
Ingredients: 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

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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.

Julia Clancy

Source: EatingWell Magazine, May/June 2017

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Recipe Summary

active:

30 mins

total:

30 mins

Servings:

8

Nutrition Profile:

Low-Calorie

Low Carbohydrate

High Fiber

Dairy-Free

Egg Free

Gluten-Free

Vegetarian

Vegan

Nut-Free

Soy-Free

Healthy Immunity

Nutrition Info

Ingredients

Ingredient Checklist

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

Directions

Instructions Checklist

Step 1

Preheat grill to medium-high.

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Step 2

Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl.
Step 3

Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.
Step 4

Whisk vinegar, shallot and herbs with the remaining 2 tablespoons oil and 1/4 teaspoon salt in a small bowl. Drizzle over the grilled vegetables.

Nutrition Facts

Serving Size: 1 cup each

Per Serving:

122 calories; protein 2g; carbohydrates 9.2g; dietary fiber 3.4g; sugars 5.4g; fat 9.1g; saturated fat 1.3g; vitamin a iu 1375.8IU; vitamin c 47.3mg; folate 50.5mcg; calcium 27.4mg; iron 0.7mg; magnesium 26.4mg; potassium 447.9mg; sodium 255.3mg; thiamin 0.1mg.

Exchanges:

2 vegetable, 2 fat

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Grilled Summer Vegetables with Shallot-Herb Vinaigrette

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