Grilled Vegetables With Sherry Shallot Vinaigrette
Specialty Dressings/Vinaigrettes
Appetizer
Salad/Pasta Salad
Vegetables
Ingredients
- 4 cups
eggplant, diced 1 inch
- 10 oz
Ken’s Sherry Shallot Vinaigrette
- 2 cups
mixed bell peppers, cut 1 inch
- 2 cups
sherry tomatoes, halved
- 2 cups
field greens
- 2 cups
farro, cooked
- 3 oz
feta
- 1/2 cup
mint leaves
Directions
- 1. Place all vegetables in a bowl. Pour dressing over and toss. Marinate for about 45 minutes.
- 2.
- 3. Preheat grill to medium heat and lightly oil the grate. Remove vegetables from dressing, shaking off any excess.
- 4.
- 5. Grill vegetables on preheated grill until tender, about 5-8 minutes, brushing vegetables with dressing.
- 6.
- 7. Transfer cooked vegetables to a platter and serve with any remaining dressing.
- 4 cups
eggplant, diced 1 inch
- 10 oz
Ken’s Sherry Shallot Vinaigrette
- 2 cups
mixed bell peppers, cut 1 inch
- 2 cups
sherry tomatoes, halved
- 2 cups
field greens
- 2 cups
farro, cooked
- 3 oz
feta
- 1/2 cup
mint leaves
- 1. Place all vegetables in a bowl. Pour dressing over and toss. Marinate for about 45 minutes.
- 2.
- 3. Preheat grill to medium heat and lightly oil the grate. Remove vegetables from dressing, shaking off any excess.
- 4.
- 5. Grill vegetables on preheated grill until tender, about 5-8 minutes, brushing vegetables with dressing.
- 6.
- 7. Transfer cooked vegetables to a platter and serve with any remaining dressing.
