- 2 tablespoons white wine vinegar
- ½ tablespoon minced garlic
- ½ tablespoon Dijon mustard
- ⅓ cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1-2 medium zucchini, sliced in half lengthwise
- 1 large orange bell pepper
- 1 red onion, quartered
- 2 green onions
- 1 large tomato
- 2 T. chopped fresh basil
Make a simple dressing by whisking together the first six ingredients (white wine vinegar through salt and freshly ground pepper) in a large serving bowl. Take the bowl, all of the vegetables and herbs, a cutting board, and a sharp knife outside to do the grilling and finish preparing the dish table side.
Heat the grill to medium-high heat and place 1-2 grill plates on the grill. When the grill has hit temperatures between 375°-400°F, add the zucchini (skin side down), whole pepper, and red onion (outer edge down) to the hot grill plate. Close the lid of the grill and set a timer for 7 minutes. After the timer goes off, carefully turn all of the vegetables and set the timer for another 7 minutes.
While the vegetables are grilling, slice the green onions, chop the tomato, and chop the basil and add them to the bowl with the dressing. Toss lightly to coat.
After the vegetables on the grill have been cooked to your liking (they are likely to be done at different times - that's good), remove them from the grill to the cutting board and - after allowing them to a cook a little - carefully slice/chop into bite-sized chunks and add them to the serving bowl as well. When all of the vegetables have come off the grill, toss it all together again and serve alongside all manner of other delicious summer food.
- Yields: 4-6 servings
- Preparation Time: 30 minutes