Grilled Summer Vegetables with a Scallion Vinaigrette

PUBLISHED ON: 08.26.2010

Healthy foods are easy to come by in the summer months when vegetables are abundant.  At our house, our grill is fired-up at every opportunity.  We grilled a variety of vegetables and served it with a healthy versatile dressing, which is just as good on delicate greens as it is on grilled vegetables, fish, or meat.

Yes, along with those healthy grilled vegetables there was room for a few hot dogs too. 

Until now, it never occurred to us to grill radishes.  Wow, what were we missing!  Radishes really take on a mellow flavor when grilled.  I have added them to our personal list of vegetables that are plentiful and benefit from being grilled.

Grilled Vegetables with a Scallion Vinaigrette
Makes 1 cup
Recipe from Bobby Flay

For the vegetables:
Assorted vegetables suitable for grilling (we used baby portabella mushrooms, radishes, zucchini, yellow squash, and asparagus).
Heat grill to high.  Brush the vegetables lightly with olive or canola oil.  Season the vegetables with kosher salt and fresh ground pepper.  Grill the vegetables for roughly four minutes on each side until tender.

Vinaigrette Ingredients:
6 scallions, pale and dark green parts only, coarsely chopped
1 jalapeno, seeded and chopped
3 tablespoons sherry vinegar
3 tablespoons water
1 teaspoon honey
1/4 cup cup plus 1 tablespoon canola oil
3 tablespoons chopped cilantro
Kosher salt and freshly ground pepper
In a blender, puree the scallions, jalapeno, vinegar, water and honey: gradually add the oil.  Add the cilantro and pulse.  Season with salt and pepper and serve.

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