Escalivada with Lemon Parsley Vinaigrette
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|
|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|
- 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.