I’m a big fan of grilled veggies. Squash, zucchini, eggplant, onions, peppers … we’ll pretty much grill it all. To be honest we tend to do make them quite often. It’s part laziness, part it’s just really good, part it’s the only way to keep up when our kitchen runneth over with squash and zucchini.
In order to prevent dinner boredom, I make an effort to at least keep things interesting by changing the seasoning or making a quick dressing to drizzle over the top. My latest dressing choice is a fresh herbed tomato vinaigrette. A little more on the vinegary side, I think it adds a tangy pop of flavor. I have yet to try it with a traditional salad, but I think it would work just as nicely.
- 1 fresh tomato, seeded and diced
- 1 tablespoon, fresh basil, coarsely chopped
- 1 tablespoon fresh chives, coarsely chopped
- 2 teaspoons fresh parsley, coarsely chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- Toss into a blender or mini food processor the tomato and herbs.
- Pour in the vinegar and olive oil. Season with a pinch or two of salt and fresh ground black pepper.
- Blend until desired consistency.
- Store tightly covered in the refrigerator for up to 2 days.
How do you keep your grilled vegetables interesting?