Grilled Vegetable Salad

Name: Grilled Vegetable Salad
Yield: Serves 4 to 6
Ingredients: 1 tablespoon, lemon juice; 2 teaspoons, Dijon mustard; 1 , garlic clove, minced; 1/4 teaspoon, salt; 1/8 teaspoon, pepper; 3 tablespoons, extra-virgin olive oil; 2 tablespoons, chopped fresh basil, mint, chives, or parsley; 2 , red bell peppers; 1 , eggplant, halved lengthwise; 1 , zucchini (8 to 10 ounces), halved lengthwise; 1 , red onion, cut into 1/2-inch-thick rounds; 4 , plum tomatoes, cored and halved lengthwise; 3 tablespoons, extra-virgin olive oil; , Salt and pepper

Side Dishes
Vegetables
Grilling & Barbecue

By Katie Leaird ･ Appears in Cook's Country June/July 2006

Too often vegetables come off the grill crunchy and scorched or watery and soggy. Here’s how to cut and cook them for perfectly tender, lightly charred results.

SERVES 4 to 6

TIME 1½ hours

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