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.
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