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Grilled Vegetables with Roasted Garlic Italian Vinaigrette

Grilled Vegetables with Roasted Garlic Italian Vinaigrette


large eggplant, unpeeled and cut into 1/4-inch slices


medium summer squash, unpeeled and cut into 1/4-inch slices


medium zucchini, unpeeled and cut into 1/4-inch slices


tablespoons vegetable oil


cup roasted garlic Italian vinaigrette


tomatoes, unpeeled and chopped


cup finely chopped onion


teaspoon fresh lemon juice

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  • 1

    Heat gas or charcoal grill. Brush eggplant, squash and zucchini slices with oil on both sides. Place on grill over medium heat. Cover grill; cook for 8 to 10 minutes or until tender. Remove vegetables from grill; brush on both sides with 2 tablespoons of the vinaigrette.

  • 2

    Meanwhile, in a medium bowl, place tomato, onion, lemon juice and salt ; mix well. Stir in 2 tablespoons of the vinaigrette.

  • 3

    Arrange vegetables on serving platter; drizzle remaining vinaigrette over vegetables. Top with tomato mixture.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Add something tasty to your family’s Italian cuisine night. Serve these grilled vegetables and roasted garlic vinaigrette – a distinctive side dish.

Roasted Vegetable Salad with Garlic Vinaigrette

Preheat the oven to 425 degrees . On a rimmed baking sheet, toss the carrots, onions and tomatoes with 3 tablespoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 30 minutes. On a separate baking sheet, drizzle the bread cubes with 2 tablespoons olive oil, season with salt and pepper and toss. Bake until crisp, about 7 minutes.

Meanwhile, in a small bowl and using the back of a spoon, mash the garlic with a pinch salt. Whisk in the lemon juice, then slowly whisk in the remaining 1/3 cup olive oil season with salt and pepper.

In a large bowl, combine the kale and roasted vegetables and toss with the dressing. Divide among 4 plates and top each with some croutons and a round of goat cheese.

Grilled Vegetables with Roasted Garlic Balsamic Vinaigrette

Are you looking for something new to grill? This grilled vegetables with roasted garlic balsamic vinaigrette might just be the next thing you'll want to cook up on the grill. Oregano and honey give this summer squash recipe exciting flavor.


  • 1 summer squash, sliced into, 1/4-inch circles
  • 1 zucchini, sliced into, 1/4-inch circles
  • 1 large red onion, quartered
  • 2 red peppers, halved and seeded
  • 2 green peppers, halved and seeded
  • 10 medium mushrooms
  • 1 fennel bulb, quartered
  • 1 eggplant, sliced 1/4 inch, thick
  • 4 tablespoons olive oil
  • 3 tablespoons fresh oregano, coarsely chopped
  • salt and pepper, to taste
  • 3 cloves roasted garlic
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 / 2 cup olive oil
  • salt and pepper, to taste


  1. Prepare a charcoal or wood fire and let it burn to embers.
  2. Rub the vegetables with the olive oil and season with salt and pepper.
  3. Grill until dark golden brown, but still crisp.
  4. Toss with the vinaigrette, place on a platter, and sprinkle with fresh oregano.
  5. Let sit for 30 minutes at room temperature before serving.

To prepare the vinaigrette:

  1. In a blender, combine the garlic, vinegar, and honey and puree.
  2. With the motor running, slowly add the oil, drop by drop at first, until emulsified.
  3. Season with salt and pepper.
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Which vegetables are good for grilling?

Almost every vegetable other than leafy greens are wonderful for grilling – here are my favourites:

It’s a good variety of colour, textures, shapes and flavour, plus these are vegetables that are easy to handle on the grill without using any special equipment (eg. grilling baskets) or skewering.

Grilled Vegetables with Roasted Garlic Italian Vinaigrette - Recipes


Marinate vegetables in this vinaigrette for two hours before draining and grilling over hot coals about 6-inches away or medium high heat of a gas grill. A BBQ grill basket makes turning the vegetables simple. You can arrange smaller vegetables over loosely crumbled aluminum foil sprayed or brushed with olive oil. Grill larger vegetables directly on the grill for attractive grill marks, turning at a 45 degree angle once.

We love to grill red, yellow and green peppers, thickly sliced eggplant, halved stuffing mushrooms (large), zucchini, baby artichokes cut into halves, 1-inch thick rings of Vidalia onions (don't separate the rings), corn and many other vegetables.

Peppers (including anchos, Italian frying and jalapenos), may be grilled whole until softened, popped into a paper bag to steam for 10 minutes, then the skins can be easily removed and the seeds popped out. Drizzle with olive oil and sprinkle with coarse sea salt serve on crusty Italian bread that has been brushed lightly with olive oil and rubbed with garlic, then sprinkled with grated Parmesan and a pinch of fresh herbs.

21 Grilled Vegetables That Show Meat Who Is Boss

Anything meat can do. yeah, you know the rest. Want more ways to love your veggies? Check out of 50 amazing vegetarian dinner recipes.

Rule #1: Don't overcomplicate it.

*The* perfect combination of textures. Brushing the veggies with a garlicky herb oil makes all the difference.

Grilled veggies can get sidelined at a barbecue as the lame side dish for vegetarians, but when tossed in a balsamic-soy glaze, these mushrooms will get all the attention.

For a simple summer salad, grill vegetables of your choice and serve with a hearty grain, such as quinoa or farro. This version, created by editor-in-chief Adam Rapoport, goes great with a vinaigrette created by his wife, Simone Shubuck. Get the recipe here.

Choose the largest head of cauliflower you can find. When you cut into it, keep in mind that the two center pieces will stay together, but the two end pieces may fall apart into florets and that’s okay—you should still grill those too! This recipe also easily doubles if you want four solid cauliflower steaks.


Radicchio (pronounced ra-DEE-key‑o) is the Italian name for a large group of red chicories. You may know radicchio as the red flecks found floating among emaciated lettuce leaves in vacuum-packed bags of salad. That variety is typically Radicchio di Chioggia. Which can be delicious, don’t get me wrong. But sadly, in the salad bag example, the radicchio seems to be there strictly for the color it brings to cellophane. Please, don’t let that color your opinion of radicchio. As I said it’s a varied group of leafy vegetables. It deserves your attention. So, may I direct that attention to my favorite radicchio variety? That would be Radicchio di Treviso. Specifically, grilled Treviso.

And I’m not alone in that opinion. The radicchio that Italians eat most often is Treviso (smell me!).

Radicchio di Treviso is as red as the mini-cabbage doppelganger, Radicchio di Chioggia. However, rather than looking like tight little fists, Treviso is missile-shaped. Sort of like a gawky overgrown adolescent Belgian endive.

As a former gawky adolescent, how could I not love Radicchio di Treviso? Sadly, I don’t come across it very often in the markets in my neighborhood. So when I see it, I grab it and I grill it. Once grilled Treviso loses a little of the bitterness that some people find challenging and becomes a terrific base for a grilled vegetable salad.

Grilled Treviso with Proven Favorites

Well, when confronted with hard to come by ingredients I tend to gravitate to classic preparations and proven winners. One of my favorite condiments is a tomato “vinaigrette” recipe from Alison Roman. It appeared in Bon Appétit some time ago. Long enough ago that I basically consider this recipe my own. These days I follow the original recipe only loosely and adapt it as my pantry dictates. Sometimes I add capers, sometimes I add or subtract herbs, sometimes I add garlic. You get the idea. I love the texture of this “vinaigrette”. And just so you know those pesky quotation marks are there because it’s the texture that makes this condiment nothing like any vinaigrette you will find in a bottle marked Wishbone. It’s a chunky dressing, more like salsa than sauce.

The only problem I face is this: cherry tomato season comes with warm weather but Treviso peaks well before that. So, without consulting Alison Roman, I roasted off-season cherry tomatoes to use in her familiar vinaigrette to amplify their sugars. You’ve done that too, right?

While on the subject of amplifying flavors I’ve done the same thing with some early season corn. It’s grilled. The cheese gets its own larger than life presence on the plate too. I’ve chosen a 75% butterfat Délice de Bourgogne triple cream. If you’re not familiar with triple cream I’ll say this– most Bries are double cream (60% butterfat) so you get the idea. GREG

Grilled Treviso and Corn Salad with Roasted Tomato “Vinaigrette”

Print This Recipe Total time Yield 2–4 Source Adapted from Greg Denton and Gabrielle Quiñónez Denton Published May 26, 2017


  • 2 heads Treviso (halved lengthwise)
  • 2–3 ears corn (husked and cleaned)
  • ½ cup olive oil
  • salt and pepper (as needed)
  • 2–3 cup baby arugula
  • roasted tomato vinaigrette (see recipe https://​www​.sippitysup​.com/​r​e​c​i​p​e​/​r​o​a​s​t​e​d​-​t​o​m​a​t​o​-​v​i​n​a​i​g​r​e​t​te/ )
  • 4–6 ounce chilled Délice de Bourgogne cheese (or similar bloomy washed rind cheese, sliced into thin wedges)


Prepare the grill to medium-high heat.

Place the Treviso halves and corn on the cob onto a baking sheet. Drizzle with olive oil to coat all sides and in between some of the leaves. Season generously in the same manner with salt and black pepper. Transfer the corn to the grill and cook, turning often until the kernels are cooked and charred in places, about 10 minutes. Remove the corn from the grill, let cool slightly, then slice the kernels off. Set aside.

Place the Treviso onto the grill, cut side down, and cook until wilted and charred, about 3 minutes. Turn each piece over and grill another 2 or 3 minutes. Remove from grill. Cut out the core, chop the leaves crosswise into large chunks. The corn and Treviso may be grilled several hours in advance or served warm from the grill if you prefer.

To serve arrange the Treviso and arugula on a large serving platter or on individual plates then top with sections of corn kernels. Spoon the vinaigrette over the vegetables, making sure to evenly distribute the tomatoes. Garnish with cheese wedges.

Roasted Tomato Vinaigrette

Print This Recipe Total time Yield 4–6 Published May 26, 2017

This vinaigrette is best if used within an hour of adding the tomatoes to the vinegar mixture.


  • 1 pint whole cherry or grape tomatoes
  • 3/4 cup olive oil (divided)
  • 2 teaspoon kosher salt (divided)
  • ½ cup balsamic vinegar
  • ½ teaspoon freshly cracked black pepper


Preheat the oven to 400 degrees F.

In a medium bowl toss the tomatoes with 2 tablespoons olive oil and 1 teaspoon salt. When well-coated spread them out onto a parchment-lined baking sheet. Roast in the heated oven until they begin to get a little dimpled and just beginning to color, about 15 minutes. Remove from oven.

Meanwhile, in a medium bowl, combine vinegar, remaining olive oil, the remaining salt, and the black pepper. Add the roasted tomatoes and gently toss to combine. Set aside until ready to use.

Italian Vinaigrette Steak and Roasted Veggie Salad

The only seasoning you need for this main course salad is Primal Kitchen® Italian Vinaigrette and Marinade. Citrus and red wine vinegar, plus thyme, basil and oregano, infuse Italian flavor into roasted vegetables and steak. Use the vinaigrette to toss the steak and roasted veg into a green salad, and the meal is done.

Italian vinaigrette makes a great marinade for meat, tenderizing with vinegar and lemon, and adding flavor with dried herbs and seasonings. Oil in the vinaigrette keeps meat moist and succulent, but all too often it’s industrial seed oil that you don’t want touching your grass-fed steak. That’s where Primal Kitchen® vinaigrettes are different. Primal Kitchen Italian Vinaigrette and Marinade is made with pure avocado oil and high in monounsaturated fats. Healthful and convenient, this vinaigrette makes it easy to eat right and eat well.

Servings: 4

Time in the Kitchen: 25 minutes, plus 30+ minutes to marinate


  • 1 pound skirt steak (or other cut of steak, like rib-eye or New York) (450 g)
  • ½ cup plus ¼ cup Primal Kitchen Italian Vinaigrette and Marinade (120 ml plus 60 ml)
  • 3 yellow squash, cut into ½-inch rounds
  • 3 zucchini, cut into ½-inch rounds
  • 1 red onion, thinly sliced
  • 8 ounces cherry tomatoes, halved (230 g)
  • A few handfuls mixed greens or arugula
  • Fresh basil and oregano, for garnish
  • Salt and pepper


Preheat oven to 425 ºF/218 ºC.

In a sealable plastic bag (or glass dish), combine steak with ½ cup Primal Kitchen Italian Vinaigrette and Marinade. Toss to coat. Marinate a minimum of 30 minutes, but ideally 2 hours or more.

On a large rimmed sheet pan, toss yellow squash, zucchini, red onion and tomatoes with remaining ¼ cup Italian Vinaigrette and Marinade. Toss well so all the vegetables are lightly coated. Season with salt and pepper. Recipe Tip: For veggies that are lightly browned and crispy around the edges, spread the vegetables out onto two sheet pans instead of just one

Roast vegetables 30 to 35 minutes, stirring once or twice, until done.

Turn broiler to high. Cover a rimmed baking sheet with foil. Remove steak from marinade, shaking off excess liquid. Broil 3 minutes a side, for medium-rare. *The steak can be grilled, instead of broiled.

Slice steak and toss with roasted vegetables, plus torn fresh basil and oregano leaves. Add mixed greens. Dress the salad with Primal Kitchen Italian Vinaigrette and Marinade.

How to Chimichurri Sauce Your Veggies

This chimichurri sauce combines the classic Argentinian chimichurri flavors of garlic and parsley with cilantro and oregano added in. If you’re not a fan of cilantro, or don’t have fresh oregano on hand, you can skip either or both and make up the rest with more parsley instead.

I use a food processor or high powered blender to chop the herbs, garlic, and onion fine. If you don’t have either of these appliances on hand, go the traditional route with a mortar and pestle, or mince your herbs and onion fine with a sharp chef’s knife.

This sauce has a bright acidic bite thanks to red wine vinegar. Adding yet another acid in lemon juice surprisingly balances things out. Use the best fruity olive oil you can afford for this sauce, it makes all the difference in taste and quality.