New This Month

Herb Vinaigrette for Grilled Vegetables

Use this recipe when making our Grilled Vegetables with Herb Vinaigrette.

  • Yield: Makes 3 cups

Source: Martha Stewart Living, June 2004


  • 1 1/4 cups plus 1 tablespoon extra-virgin olive oil
  • 4 large shallots, finely chopped (about 1/2 cup)
  • 3 garlic cloves, finely chopped
  • 1/4 cup drained capers, rinsed
  • 6 tablespoons freshly grated lemon zest plus 3 tablespoons fresh lemon juice (about 6 lemons total)
  • 2 cups finely chopped fresh flat-leaf parsley (about 4 ounces)
  • 1 cup finely chopped fresh basil
  • 6 tablespoons finely chopped fresh mint
  • Coarse salt and freshly ground pepper
  • 1/2 cup balsamic vinegar
  • 1 tablespoon Dijon mustard


  1. Heat 3 tablespoons oil in a medium skillet over medium heat until hot but not smoking. Add shallots and garlic; cook, stirring, until softened, about 2 minutes. Transfer to a medium bowl; let cool. Stir in capers, zest, parsley, basil, and mint. Season with salt and pepper. Cover with plastic wrap; set aside.

  2. Blend vinegar, mustard and lemon juice, plus salt and pepper to taste, in a blender until combined. With blender running, pour in remaining 1 cup plus 2 tablespoons oil in a slow, steady stream; blend until emulsified. Just before serving, stir vinaigrette into shallot mixture.

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