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Italian Grilled Vegetables with Sun-Dried Tomato Vinaigrette

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Whenever I visit home, my mom asks me what special meals she can make for me. I get it, I’m spoiled. The fun part about being older is that now I actually have an interest in helping my parents cook; it’s become something we can really share together.


Usually when I have a choice for my homecoming meal, I prefer anything on a grill. It’s such a luxury to be able to grill your vegetables when you live in New York City. I’m always gravitating towards baked, roasted, and sauteed recipes, which are all great but don’t ever get close to the charcoal deliciousness of something cooked on a deck.


The side I selected for our dinner was Italian grilled vegetables with sun-dried tomato vinaigrette from the Nordstrom Cookbook, a family favorite that never seems to steer us wrong. I selected my favorite vegetables from the plentiful list of options and started prepping early. It takes a while to chop such a big assortment. Especially when you’re juggling a glass of wine.


This dish turned out awesome, thanks to my dad’s grilling skills. The addition of the vinaigrette I whipped up turned a basic side into something really special. The next time I get my hands on a grill, I’ll most definitely be making this again!


Italian Grilled Vegetables

    • 2 zucchini, cut lengthwise into 1/2 inch thick slices
    • 1 eggplant, cut crosswise into 1/2 inch thick slices
    • 2 summer squash, cut lengthwise into 1/2 inch thick slices
    • 4 plum tomatoes, cored and halved
    • 1 large yellow bell pepper, seeded, deribbed and cut into 1/2 inch thick rings
    • 1 large red bell pepper, seeded, deribbed and cut into 1/2 inch thick rings
    • 3 portobello mushrooms, stems and black gills removed, and then halved
    • 1/3 cup extra-virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 1 cup Sun-Dried Tomato Vinaigrette


Sun-Dried Tomato Vinaigrette

  • 1/2 cup dry-packed sun-dried tomatoes
  • Boiling water
  • 2/3 cup balsamic vinegar
  • 1 1/3 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 6 tablespoons chopped fresh basil


Italian Grilled Vegetables

  1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium high
  2. Lay all vegetables in a single layer on 2 rimmed baking sheets.
  3. Brush both sides with olive oil and season with salt and pepper
  4. Place the vegetables in a single layer directly over the medium hot fire
  5. Grill the vegetables on one side just until grill marks appear,, about 3 minutes
  6. Turn and grill until tender but still firm, 2 to 3 minutes longer.
  7. Remove the vegetables from the grill and arrange them attractively on a large serving platter
  8. Streak the sun-dried tomato vinaigrette all over the grilled vegetables
  9. Serve hot or at room temperature.

Sun-Dried Tomato Vinaigrette

  1. In a heatproof bowl, soak the sun-dried tomatoes in boiling water to cover until softened, about 10 minutes
  2. Drain the tomatoes
  3. In a blender or food processor, combine the softened tomatoes, vinegar, and olive oil and process until the tomatoes are pureed and the mixture is well blended
  4. Season with salt and pepper
  5. Add the basil and pulse for a few seconds
  6. Set aside

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2 thoughts on “Italian Grilled Vegetables with Sun-Dried Tomato Vinaigrette”

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  1. What Nordstrom cook book? I know they have a few of them and I’m definitely interested in looking at more recipes after seeing this one!

  2. Hi Megan, this one is from the Friends and Family cookbook. They are all great though! Thanks for reading.

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