Escalivada with Lemon Parsley Vinaigrette
May 13, 2013
Ingredients Makes 4 to 6
| 1 | small eggplant, trimmed and sliced crosswise | 1 |
| 1 | red bell pepper | 1 |
| 1 | green bell pepper | 1 |
| 1 | medium red onion, peeled and cut into wedges | 1 |
| 1 | zucchini, sliced lengthwise | 1 |
| Olive oil | ||
| 3 tbsp | extra virgin olive oil | 45 mL |
| 1⁄3 cup | fresh lemon juice | 75 mL |
| 2 tbsp | chopped fresh parsley | 25 mL |
| 1 tbsp | chopped fresh thyme | 15 mL |
| Salt and freshly ground black pepper |
Instructions
Prep
- Preheat grill to medium-high
- Brush eggplant, red pepper, green pepper, red onion and zucchini with a little olive oil. Place skin-side down on grill. Cook vegetables for 6 to 15 minutes or until tender and lightly charred, turning and brushing with olive oil.
- Using tongs, transfer eggplant, onion and zucchini to a serving platter. Transfer peppers to a cutting board; let cool. When ready to handle, halve and seed peppers. Cut into quarters; transfer to platter.
- In a small bowl, whisk together olive oil, lemon juice, parsley, thyme, salt and pepper. Pour over grilled vegetables. Serve immediately.
