Cozy Charred Veg Medley (Printable)

Seasonal vegetables charred to perfection, tossed with a flavorful herb dressing for a cozy dish.

# What You’ll Need:

→ Vegetables

01 - 1 large red bell pepper, sliced into strips
02 - 1 medium zucchini, sliced into half-moons
03 - 1 small eggplant, diced into bite-sized cubes
04 - 1 red onion, cut into wedges
05 - 7 oz cherry tomatoes, halved
06 - 2 tbsp olive oil
07 - 1/2 tsp sea salt
08 - 1/4 tsp black pepper

→ Herb Dressing

09 - 2 tbsp extra-virgin olive oil
10 - 1 tbsp lemon juice
11 - 1 tsp Dijon mustard
12 - 1 clove garlic, finely minced
13 - 2 tbsp fresh parsley, chopped
14 - 1 tbsp fresh basil, chopped or 1 tsp dried
15 - Pinch of chili flakes (optional)
16 - Salt and pepper, to taste

# How-To Steps:

01 - Heat a grill pan or outdoor grill to medium-high temperature.
02 - In a large bowl, toss bell pepper, zucchini, eggplant, red onion, and cherry tomatoes with olive oil, sea salt, and black pepper until evenly coated.
03 - Arrange vegetables in a single layer on the grill and char for 3 to 5 minutes per side, turning occasionally, until tender and lightly blistered. Grill in batches if necessary.
04 - Whisk together olive oil, lemon juice, Dijon mustard, garlic, parsley, basil, chili flakes, salt, and pepper in a small bowl; adjust seasoning to taste.
05 - Transfer grilled vegetables to a platter, drizzle with dressing, and gently toss to coat. Serve warm or at room temperature, garnished with additional herbs if desired.

# Expert Advice:

01 -
  • It turns everyday vegetables into something you actually crave, not just tolerate on the side of your plate.
  • The herb dressing is bright and punchy enough to make you want to lick the bowl.
  • You can serve it warm off the grill or let it sit at room temperature, which means less stress when people show up hungry.
02 -
  • Don't overcrowd the grill or the vegetables will steam instead of char, work in batches if you need to and keep the first batch warm in a low oven.
  • Let the vegetables sit undisturbed for a full minute before flipping, moving them too soon means they'll stick and you'll lose those gorgeous grill marks.
  • The dressing tastes best when made just before serving, but you can prep it an hour ahead and let the garlic mellow in the lemon juice.
03 -
  • Pat the vegetables dry before tossing them in oil, excess moisture will steam them instead of letting them char properly.
  • If you're using an outdoor grill, a grill basket keeps smaller pieces from falling through the grates and makes flipping so much easier.
  • Double the herb dressing and keep extra in a jar, it's incredible drizzled over roasted potatoes, grilled meats, or even scrambled eggs the next morning.

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