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Grilled Summer Vegetables with Shallot-Herb Vinaigrette

Julia Clancy
  • 30 minutes
  • Serves 8

INGREDIENTS

4

Baby eggplant or 1 medium cut into 2-inch chunks, whole

1 tbsp

Herbs, fresh

1

bunch Scallions

1 tbsp

Shallot

16

Sweet peppers, mini

1/2 tsp

Pepper, ground

3/4 tsp

Salt

5 tbsp

Olive oil, extra-virgin

2 tbsp

Sherry vinegar

8

Baby summer squash or 2 medium halved

8

Small firm ripe tomatoes or 4 medium