Grilled Vegetables with Shallot-Cilantro Dressing

Like most food-entrenched people, I appreciate simple meals from the grill as much as I do a complex creation with a rich sauce. Besides, a simple dish can be all that much sooner enjoyed.

The Dressing:

1 shallot, minced

1/2 tsp salt

2 tsp Dijon mustard

3 Tbsp white or red wine vinegar

1/3 cup flavorful olive oil

1 Tbsp finely minced cilantro

 

The Vegetables:

1 tomato

2 to 4 small zucchini

2 red bell pepper

2 to 4 Anaheim chiles

1 flat red onion or other sweet onion

2 Tbsp olive oil

 

Garnish:

3 Tbsp toasted pine nuts

1/4 cup shavings of Asiago cheese

 

The Dressing: Combine the shallot, salt, mustard and vinegar in a small bowl; whisk in the olive oil until well incorporated. Stir in the cilantro. Set aside.

The Vegetables: Wash the vegetables and pat dry with paper towels. Place on a baking sheet and rub generously with the olive oil.

Transfer the vegetables to a medium-hot grill and cook until just barely charred. The tomato will take just 2 minutes; small zucchini will take about 5 minutes; the peppers, chiles and onion, about 10 minutes. You want some crispness; don’t let the vegetables get mushy.

Transfer the grilled vegetable to a cutting board.

Slice the peppers into strips, removing cores and seeds. Slice the onion thinly. Cut the zucchini in half, and the tomato into small pieces.

Combine all the vegetables in a shallow bowl. Give the dressing a good stir, then drizzle over the still-warm vegetables. Sprinkle with toasted pine nuts and cheese shavings.

Note: You can also grill a couple of sausages on the side for a complete meal.

Serves 4.