Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Herb Vinaigrette for Grill-Roasted Vegetables By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 6, 2019 Print Share Share Tweet Pin Email Yield: 3 cups Use any fresh herbs -- the aim is to have a mix of flavors. Try this recipe as a dressing for our Grill-Roasted Vegetables. Ingredients 1 cup white-wine vinegar 1 teaspoon Dijon mustard 2 teaspoons salt ½ teaspoon freshly ground black pepper 1 cup extra-virgin olive oil 2 tablespoons finely minced parsley 2 tablespoons fincely julienned basil 2 tablespoons chopped thyme leaves 2 tablespoons finely chopped chives 2 tablespoons finely chopped oregano 2 tablespoons chopped shallots 2 tablespoons chopped cornichons 2 tablespoons chopped capers 2 tablespoons chopped pimientos Directions Mix vinegar, mustard, salt, and pepper in a large bowl. Whisk in the oil drop by drop until emulsified, then in a trickle to finish. Mix in all remaining ingredients. Print