Grilled Tuscan Vegetables With Balsamic Vinaigrette

Serves 8

24 slices zucchini ¼” thick
24 slices eggplant ¼” thick
12 strips yellow pepper 1 ½” wide
12 strips red pepper 1 ½” wide

Pre-heat grill or barbeque to medium high. Grill all the vegetables until cooked through and nicely charred, turning occasionally; the peppers will take twice as long as the zucchini and eggplant. Remove from the grill. Cut the pepper strips in half crosswise. Toss all the vegetables in enough vinaigrette to coat and season with salt and pepper.
Serve at room temperature.

Balsamic Vinaigrette

1 Tbsp 15ml grainy Dijon mustard
1/3 cp 80ml balsamic vinegar
1/4tsp 1.2ml thyme leaves
½ tsp 2.5ml finely chopped fresh rosemary
1cp 240 ml extra virgin olive oil
1 finely chopped garlic clove
Sea salt and freshly ground pepper

Whisk the mustard, herbs and vinegar together. Gradually add the olive oil until it is all incorporated. Season with salt and pepper.


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