Grilled Summer Vegetables and Atelier Laurel’s Signature Vinaigrette
Provencal Recipes · Side Dish · Stephanie Villegas · TasteThere is luxury in a platter of perfectly grilled summer vegetables. What brings everything together is Laurel’s signature vinaigrette. The brightness of the lemon and vinegar is rounded out with garlic, shallot, Dijon and a touch of honey. It soaks into the warm vegetables, enhancing their flavours.
There are no complicated techniques, just high-quality ingredients brought together with care. This is the kind of dish that proves how satisfying vegetables can be when they’re given the space to shine.
Grilled Summer Vegetables and Atelier Laurel's Signature Vinaigrette
There are no complicated techniques, just high-quality ingredients brought together with care. This is the kind of dish that proves how satisfying vegetables can be when they’re given the space to shine.
Ingredients
Ingredients for vinaigrette
- 100 mL neutral oil grapeseed, canola, avocado, etc.
- 100 mL extra virgin olive oil
- 50 mL Champagne or white wine or apple cider vinegar
- 1/2 lemon for juice
- 1 tbsp Dijon mustard
- drizzle honey to taste
- salt and freshly ground black pepper to taste
- 1 clove garlic peeled, smashed and left whole
- 1 small shallot finely minced
- 1 tsp fresh thyme or ½ tsp dried herbes de Provence
Ingredients for the Grilled Vegetables
- 2 eggplants (aubergine) sliced into rounds
- 2 zucchini (courgette) courgettes, sliced vertically
- 3 red bell peppers seeds removed and cut into 3-4 wedges
- extra virgin olive oil
- salt and freshly ground black pepper to taste
Instructions
Vinaigrette
- In a jar, combine all the vinaigrette ingredients. Tightly close the jar and shake until the mixture is emulsified. Vinaigrette is best served at room temperature, with at least 30 minutes after mixing to allow the flavours to integrate.
Vegetables
- Prepare the vegetables. Drizzle with olive oil and season with salt and pepper.
- Heat grill to 400ºF/200ºC, adjust burners to medium heat (about 5 minutes).
- Grill vegetables in batches: About 10 minutes for the aubergines, turning after 5 minutes; About 6 minutes for the courgettes, turning after 3-4 minutes; About 12 minutes for red bell peppers, starting with the skin side down and turning after 8 minutes.
- Remove vegetables from the heat and dress with vinaigrette while still warm.
- Arrange as you like on a platter and enjoy warm, room temperature or cold. They’re delicious at any temperature and are so versatile!
Notes
You’ll be surprised at how quickly you can eat grilled vegetables. I always cook at least a double batch to have leftovers to use every which way.
Tried this recipe?Let us know how it was!
More Recipes for the Grill
Grilled Red Peppers with Garlic
A quick side dish using seasonal peppers that is great for a picnic. Serve at room temperature.
Check out this recipe
Grilled Vegetable Salad with Zucchini and Tomatoes
You can make this salad all year by varying the ingredients according to the season. However, we love the combination of zucchini, tomato and lemon-caper dressing.
Check out this recipe
Grilled Sourdough Tartines with Ricotta, Peach and Basil
This recipe is a delicious combination of savoury (sourdough), creamy (ricotta), sweet (peach and honey), and tangy (chicory, radicchio, vinegar). Enjoy a DIY open-faced sandwich in the sun with a crisp rosé from Provence.
Check out this recipeFull day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Recipe for Eggplant Gratin with Parmesan and Tomatoes
September 26, 2022
Let me start by saying this is not eggplant parmesan. Yes, it has eggplant and includes Parmigiano-Reggiano, but it is not the dish you might expect. This side dish is delicious in every season. Serve hot in the fall and winter and at room temperature in other months. The eggplant is not floured, egged, dredged …
Easy Chicken Casserole with a Provencal Twist
October 13, 2016
This chicken casserole is a savoury twist on a traditional sweet dessert crumble. Served as a hearty main course the Crumble au Poulet - Chicken Casserole is an easy recipe.…
Rustic Vegetable Tarte from At Home in Provence
November 17, 2025
At Home in Provence by Jeany Cronk is a beautifully curated cookbook blending personal stories and cultural insights that capture her family’s journey from London to Provence to create a life around winemaking. Rich with photographs and local charm, it’s an inspiring read for anyone drawn to Provençal living. The recipes in the book focus …
Make a Ratatouille Version from Nice – La Ratatouia Nissarda
May 19, 2023
Dishes such as ratatouille, pan bagnat, panisse, soup au pistou, and salade Niçoise appear on menus throughout the South of France. Many cooks have time-tested variations on these recipes, which may be delicious, but don’t quite follow the Cuisine Nissarde traditions. Although ratatouille is known around the globe, the authentic version requires the freshest ingredients …
No Comment