Great summer dining with a recipe from the Gourmet Easy Dinners magazine, with minor adjustments.
2 garlic cloves, crushed
1 tbsp. red wine vinegar
1/3 c. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 large red onion, peeled, trimmed slightly, root end intact
1 eggplant, halved crosswise, then cut into 1″ thick strips
1 red pepper
1 green pepper
5 mixed green and yellow zucchini
2 plum tomatoes, halved lengthwise
2 tbsp. coarsely chopped parsley
3 tbsp. coarsely chopped basil
Whisk together garlic, vinegar, oil, salt and pepper in a large bowl. Set aside two-thirds of vinaigrette for brushing.
Halve onion lengthwise and cut halves into 1/2″ wedges. Thread 1/2″ apart on skewers. Brush onion and eggplant with some of vinaigrette.
Oil grill rack, then grill peppers, onion and eggplant with cover on. Turn occasionally. Onion and eggplant should be very tender. Transfer to rimmed baking sheet. Continue to grill peppers until skin is blackened. Put peppers in a deep bowl and cover while doing other vegetables.
Quarter squashes lengthwise, brush them and tomatoes with vinaigrette. Grill, covered, turning squashes once or twice.
Peel peppers and thinly slice. Cut tomatoes into wedges and chop remaining vegetables very coarsely. Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat.
When I prepared this I didn’t chop the vegetables, and I also neglected to add the parsley and basil. I forgot to read the recipe right through to the end. I also increased all the quantities because if I’m going to grill, I going to grill lots! The vinaigrette added greatly to the flavor of the veggies – delicious!