Grilled Vegetables

Grilled Vegetables

Grilled Vegetables

Perfect for hot summer days, these grilled vegetables are dressed in a garlic and lemon vinaigrette. It’s a perfect dish for a backyard BBQ or picnic

February 22, 2012


Dietary Consideration

Season & Occasion

Cooking Method

serves for


total time

0 HR 25 MIN


2 each
2 each
15 ml
1 clove
1 sprig
to taste
to taste


  • Slice the zucchini lengthwise. Peel the eggplants and cut into round slices. Slice the leeks in half and cut the peppers in thick slices.
  • Preheat the grill. Once it’s very hot, place the vegetables on the grill and use tongs to turn them frequently to prevent burning. You can also cook the vegetables in a very hot nonstick skillet.
  • In the meantime, gather your ingredients for your dressing. In a bowl, mix the minced garlic, fresh lemon juice, oil, thyme and salt and pepper.
  • Beat well with a fork. Once the vegetables are grilled, serve them on a plate and drizzle with the vinaigrette.
  • Wine pairing: Vernaccia di San Gimignano
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