Grill-Basket Summer Vegetables
Sides · Serves 6 · Prep 25 min · Cook 15 min · Total 40 min
A hinged grill basket turns a pile of garden vegetables into one easy flip. Smoky eggplant, blistered peppers and slumped tomatoes get a bright little dressing, and they're just as good at room temperature.
Ingredients
Vegetables
- 1 medium eggplant, cut into 1/2-inch rounds
- 2 medium zucchini, cut into 1/2-inch rounds
- 6 long sweet green peppers (or 2 green bell peppers, cut in strips)
- 4 Roma tomatoes, halved lengthwise
- 1 red onion, cut into thick wedges
- 1/4 cup olive oil
- 2 clove garlic, minced
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
Dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp maple syrup
- 2 tbsp chopped fresh parsley
Steps
Vegetables
- Sprinkle the eggplant rounds with 1/2 teaspoon of the salt and let them sit for 15 minutes, then pat dry. This keeps them from soaking up too much oil.
- Toss all the vegetables with the olive oil, garlic, the remaining salt and the pepper.
- Heat the grill to medium-high, about 425°F. Arrange the vegetables in a single layer in an oiled hinged grill basket and clamp it shut.
- Grill, flipping the basket every 3 to 4 minutes, until the eggplant and zucchini are tender, the peppers are blistered and the tomatoes are soft and charred at the edges, 12 to 15 minutes.
Dressing
- Whisk the olive oil, vinegar, maple syrup and parsley. Pile the vegetables on a platter, drizzle with the dressing and serve warm or at room temperature.