Grilled Vegetables with Herb Vinaigrette


These simply prepared vegetables need no more than an herb-and-caper vinaigrette.


  • 4 medium red beets (about 1 pound without greens), peeled and cut into ¼-inch-thick rounds

  • cup best-quality extra-virgin olive oil

  • Coarse salt

  • 5 Italian or Asian eggplants, halved lengthwise or cut into thirds if large

  • 6 baby zucchini and yellow summer squash (each about 6 inches long), some with blossoms attached (optional), halved lengthwise

  • 3 yellow bell peppers, sides cut off to yield about 12 slices total

  • 1 pound assorted radicchio, such as Verona and Treviso, heads halved lengthwise or quartered if large

  • Herb Vinaigrette for Grilled Vegetables


  1. Heat a grill or grill pan until medium-hot. Meanwhile, bring a large saucepan of water to a boil. Add beets; boil until just tender, about 5 minutes. Drain; pat dry with paper towels.

  2. Toss beets with 1 tablespoon oil in a medium bowl; season with salt, and set aside. Toss eggplants, zucchini, summer squash, bell peppers, and radicchio with remaining 1/4 cup plus 1 teaspoon oil in a large bowl; season with salt.

  3. Grill all vegetables, turning once, until tender and golden brown, 4 to 8 minutes (cooking time will vary among vegetables). Arrange vegetables on a large platter. Serve warm or at room temperature; just before serving, spoon vinaigrette on top, and gently toss.

Cook's Notes

Small eggplants, often labeled "Italian" or "Asian," have fewer seeds than large eggplants and are good for grilling. We used small purple Italian eggplants and graffiti eggplants, named for their eye-catching purple-and-white striped skin. We used two kinds of radicchio: Verona, which has darker-than-usual garnet leaves, and Treviso, which has long, slender leaves. Grilling mellows radicchio's bitterness.

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