Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat broiler or grill. Place whole onions, unpeeled, on a small foil-covered baking pan under broiler or directly on a moderately hot grill and cook, turning every 8 to 10 minutes for 20 to 30 minutes or until charred on the outside and soft all the way through. Set aside to cool. Make vinaigrette by whisking together the garlic, olive oil, red wine vinegar, salt, pepper and chopped oregano.

Trim the ends from the eggplant, squashes, peppers and fennel, cut in quarters lengthwise and toss in a bowl with half the vinaigrette. Grill or broil slowly until lightly golden and cooked through--about 5 to 10 minutes for squashes, peppers and eggplant, 15 minutes for fennel. Cut vegetables in 2-inch pieces and toss in remaining vinaigrette, then serve on lettuce-lined plates.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Avocado and Grilled Corn Salad with Green Goddess Dressing

Recipe courtesy of Food Network

Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette

Recipe courtesy of Bobby Flay

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking