Grilled Vegetable Salad with Tarragon Dressing

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Grilled Vegetable Salad with Tarragon Dressing

 

1 yellow and green zucchini

1 each sweet green and red pepper, cored

1 large carrot, peeled

1 large eggplant

1/2 cup vegetable oil

2 cloves garlic, minced

1 jalapeno pepper, seeded and minced

1/4 tsp. salt and pepper

1/4 cup sunflower seeds

 

Dressing:

1 tbsp. chopped fresh tarragon

1 tbsp. lemon juice

1 tbsp. balsamic vinegar

1 tsp. liquid honey

1 shallot, finely chopped

1 small clove garlic, minced

salt and pepper

1/3 cup olive oil

 

Cut both zucchini, both peppers, carrot and eggplant lengthwise into 1/2 inch

thick slices. In large bowl, whisk together oil, garlic, jalapeño, salt and

pepper; add vegetables and toss to coat.

Place vegetables, in batches, on greased grill over medium heat; close lid and

cook, turning occasionally, for 10 minutes or just until tender-crisp. Let cool

on cutting board; cut into 2- x 1/2-inch sticks.

Dressing; In large bowl, combine tarragon, lemon juice, vinegar, honey,

shallot, garlic, salt and pepper; gradually whisk in oil. Add vegetables; stir

to coat. Serve sprinkled with sunflower seeds.

 

 

 

 

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