Let’s just say I’m having one of those omgwhatdidIeatthisweekend moments. Just admit it, it happens – you know, wine, summer campfires, and a couple of giant roasted marshmallows or seven later… I don’t want to talk about it. Let’s focus on what’s important here: the fact that these grilled summer vegetables can taste SO good.
We did these little treasures on a charcoal grill, and my goodness, that smokey flavor is simply matchless. And did I mention the roasted red pepper vinaigrette? How could I not [pay tribute to the best part of any dish: the sauce]… I’m so subtle about my adoration for condiments, dressings, gravies, dips and sauces. Oh, you too? I knew we’d be best friends. This roasted red pepper vinaigrette is zesty, bright and perfectly balanced (I even saved the extra vinaigrette to use for salad dressing – wait, there was extra? That’s pretty much unheard of.). And guys, this is embarrassingly easy – and healthy! There’s no reason not to give these puppies a spin.
Farmers’ Market Salad:
- 2-3 ears of sweet corn
- 2 orange bell peppers, quartered
- 2-3 zucchini, thinly sliced lengthwise
- 1-2 red onion, sliced into 1/2 inch rounds
- Extra virgin olive oil for drizzling
- Salt and pepper to taste
Roasted Red Pepper Vinaigrette:
- 10 oz. roasted red peppers, coarsely chopped
- 1/4 cup packed, fresh basil, coarsely chopped
- 1/4 cup packed, fresh parsley, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 1 shallot, coarsely chopped
- 2 tablespoons maple syrup
- 1/3 cup white wine vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
To get started, preheat your charcoal grill to 450 degrees. Nice and smokin’ hot to get these vegetables a gorgeous char. Then, prep your vegetables, and drizzle with olive oil and season with salt and pepper. Next, in a food processor, pulse together the roasted red peppers, basil, parsley, garlic, shallot, maple syrup and white wine vinegar until creamy and smooth. Slowly add your olive oil to the mixture through the food chute of the processor until emulsified. Add salt and pepper to taste, and set aside.
Once the grill is hot, add the corn, zucchini, peppers, and cover. Cook about 5 minutes each side, or until charred and let cool. Then, add your zucchini to the grill and cook about 2 minutes each side. Remove from the grill and let cool. Next, cut the corn off the cob and slice the bell peppers about 1/2 inch thick. Toss the vegetables together on a platter or bowl. Drizzle with your gorgeous roasted red pepper vinaigrette and enjoy!
Cheers!
