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Grilled Vegetables with Herb Vinaigrette

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

Source: Martha Stewart Living, June 2004
Servings

Ingredients

Directions

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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