• 2 shallot, finely chopped
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • ¾ cups olive oil
  • ¼ cup fresh flat-leaf parsley, chopped
  • ¼ cup fresh basil, chopped
  • Salt and freshly ground pepper, to taste
  • 4 red bell peppers
  • 4 yellow bell peppers
  • 8 Asian eggplant
  • 2 zucchini
  • 36 asparagus spears, trimmed and peeled, if desired
  • 12 plum tomatoes, halved lengthwise
  • ½ cup fresh flat-leaf parsley and basil, finely chopped


1. Prepare a fire in a grill.
2. To make the vinaigrette, combine the shallot, vinegar, lemon juice and mustard in a small bowl. Whisk in the olive oil, then add the parsley, basil, salt and pepper. Transfer to a container with a tight-fitting lid.
3. When the coals are medium-hot, place the peppers on the grill rack and grill, turning, until the skins blacken and blister. Place in a brown paper bag, close tightly and let stand for 10 minutes. Remove the peppers and peel off the charred skin. Remove the stems, seeds and ribs. Cut peppers into 1/2-inch slices. Place on a large serving platter.
4. Cut the eggplant and zucchini lengthwise into 1/4-inch slices. Lightly coat with nonstick olive oil cooking spray and grill, turning once, until softened and lightly browned, 6 to 8 minutes total. Place on the platter. Lightly coat the asparagus spears and tomato halves with cooking spray. Grill, turning once, until softened and lightly browned, about 5 minutes for the asparagus, 8 minutes for the tomatoes. Arrange attractively with the other vegetables on the platter. Drizzle with the vinaigrette and sprinkle with the fresh herbs. Keep chilled until ready to serve. Serves 6 to 8.
5. Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998



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12 servings