Grilled Vegetable Escalivada

Weekly Recipe: 
Makes 4-6 servings


1/3 cup sherry wine vinegar

1/3 cup balsamic vinegar

1/3 cup olive oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper


2 medium onions, cut into thick wedges

6 asparagus spears, thin

6 yellow summer squash, halved lengthwise

1 eggplant cut into thick slices

1 red bell pepper cut into 6 wedges

1 green bell pepper cut into 6 wedges

1 yellow bell pepper cut into 6 wedges

Whisk together the vinegars, oil, salt, and pepper. Will make about one cup.

If desired, cover grill grate with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill four to six inches over medium ash-covered coals. Grill for 10 to 20 minutes, turning once halfway through the cooking time. Vegetables are done when tender and slightly charred. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.

Recipe and image provided by the National Onion Association