Here is a basic recipe for grilling vegetables outdoors on a grill or indoors on the stovetop. I use this method all the time with different vegetables as they come into season. Other choices include scallions, asparagus, bell pepper wedges, fennel, and radicchio. The grilled vegetables are good in sandwiches and omelets or tossed with pasta.

Grilled Vegetables with Herb Dressing is a delightful dish that showcases the natural flavors and textures of fresh vegetables, enhanced by a fragrant herb dressing. This recipe is perfect for those warm summer days when you want to enjoy the smoky goodness of grilled vegetables. The combination of tender eggplant, flavorful zucchini, and sweet red onion creates a colorful and vibrant plate that is as delicious as it is visually appealing.

Serves 6

INGREDIENTS

• About ½ cup extra-virgin olive oil
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley
• ½ teaspoon chopped fresh thyme
• Salt and freshly ground pepper
• 1 medium eggplant, trimmed and cut into ½-inch-thick slices
• 2 small to medium zucchini, scrubbed, trimmed, and cut into ¼-inch-thick diagonal slices
• 1 large red onion, cut into ½-inch-thick slices

INSTRUCTIONS

• Preheat a barbecue or stovetop grill until very hot.
• In a small bowl, stir together ¼ cup of the oil, the garlic, parsley, thyme, and salt and pepper to taste. Set aside.
• Brush the vegetables on both sides with the remaining ¼ cup olive oil.
• Grill (in batches on the stovetop) until browned on the first side, about 5 minutes.
• Turn the slices and cook until browned on the second side and tender, about 5 minutes more.
• Arrange the eggplant and zucchini on a platter, overlapping slightly.
• Separate the onion into rings and scatter them over the eggplant and zucchini.
• Drizzle with the dressing.
• Serve hot or at room temperature.

SERVING SUGGESTIONS:

• Serve Grilled Vegetables with Herb Dressing as a standalone vegetarian main course. Pair it with cooked grains like quinoa or couscous for a complete and filling meal.
• These grilled vegetables make a fantastic side dish for grilled meats, such as chicken, steak, or fish. The smoky flavors of the vegetables complement the savory notes of the meat perfectly.
• Add the grilled vegetables to salads for a burst of flavor and texture. Toss them with mixed greens, cherry tomatoes, and a tangy vinaigrette for a refreshing salad option.
• Use the grilled vegetables as a topping for sandwiches or wraps. Layer them with cheese, fresh greens, and a spread of your choice for a delicious and nutritious meal on the go.
• Incorporate the grilled vegetables into pasta dishes. Toss them with cooked pasta, a drizzle of olive oil, and some grated Parmesan cheese for a simple yet satisfying pasta meal.
• Arrange the grilled vegetables on a platter and serve them as part of a vibrant and colorful appetizer spread. Pair them with hummus, olives, and crusty bread for a Mediterranean-inspired feast.

Whether enjoyed as a main course, a side dish, or incorporated into other recipes, Grilled Vegetables with Herb Dressing is a versatile and delicious addition to your summer menu. With its smoky flavors, fresh herbs, and vibrant presentation, this dish is sure to be a hit at your next gathering or barbecue.