with Shallot-Lemon-Soy Vinaigrette

There's nothing quite as straightforward and delicious as grilled fresh vegetables. I think too many people forget this option when they're barbecuing outdoors in the summer; they make the mistake of trying to prepare something more elaborate in the kitchen, and they're caught juggling too many balls in the air at once.

Ingredients

• 6 Japanese eggplants, halved lengthwise
• 6 medium zucchini, halved lengthwise
• 12 scallions (2 bunches)
• extra virgin olive oil for brushing (about 1 cup)
• 1 tablespoon coarse sea salt
• 1/2 tablespoon freshly ground black pepper
• Shallot-lemon-soy vinaigrette

Instructions

1. Brush the vegetables with the olive oil and season with the salt and pepper. Place the vegetables on a preheated grill and cook, uncovered, for about 10 minutes, until slightly soft but still crunchy and marked by the grill.

2. Cut each of the vegetables into three sections, place them in a bowl or on a serving platter, drizzle with some shallot-lemon-soy vinaigrette, and serve.

Other Vegetable & Side Dish Recipes

Chopped BBQ Vegetable Salad
Medley of Vegetables
Sauteed Zucchini
Spring Vegetable Medley
Spring Vegetables & Baby Potatoes
Stuffed Zucchini
Grilled Portobello Mushrooms
Spicy Caribbean Grilled Pineapple