We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you'll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)
1 red bell pepper (or any color)
1 zucchini1 red onion
1 Italian globe eggplant (small)
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
2 cloves garlic, grated
sea salt and freshly ground black pepper, to taste
flake sea salt (such as Maldon)
Cut or slice the vegetables as you like. In a large bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Add vegetables, and toss to coat. Let stand 10 minutes.
Preheat grill to high.
Transfer vegetables to a grill basket, spreading in an even layer. Grill covered, 10-12 minutes, or until very tender and charred in spots, tossing occasionally. Transfer to a platter. Sprinkle with flake sea salt.
Serves 5 cups
