Grilled Vegetables Vinaigrette

Serve these vegetables as an accompaniment to any grilled meat, poultry, or seafood. For a delightful summer salad, cut the grilled vegetables into bite-size pieces and toss them with potatoes from Lemon-Garlic Potato Packets or from one of the other grilled potato packets.

PREP: 15 minutes GRILL: 10 to 15 minutes

MAKES: 8 side-dish servings

½ cup olive oil

½ cup white wine vinegar

8 teaspoons chopped fresh tarragon

1 ½ teaspoons salt

1 ½ teaspoons coarsely ground black pepper

1 teaspoon sugar

2 medium yellow peppers, stems and seeds
removed, each cut lengthwise in half

2 medium red peppers, stems and seeds
removed, each cut lengthwise in half

4 small zucchini (about 6 ounces each),
each cut lengthwise in half

4 baby eggplants (about 4 ounces each),
each cut in half lengthwise

2 medium portobello mushrooms
(about 4 ounces each), stems removed

1. Prepare outdoor grill for direct grilling over medium heat.

2. In large bowl, with wire whisk, mix oil, vinegar, tarragon, salt, black pepper, and sugar. Add yellow and red peppers, zucchini, eggplants, and mushrooms to bowl; toss to coat.

3. Place vegetables on hot grill rack and grill, turning occasionally and brushing with some remaining vinaigrette, until they are browned and tender when pierced with a fork, 10 to 15 minutes.

4. Once vegetables are cooked, cut each portobello into quarters. Serve vegetables with remaining vinaigrette.

EACH SERVING: About 170 calories, 3g protein, 11g carbohydrate, 14g total fat (2g saturated), 0mg cholesterol, 445mg sodium

TIP: Going to a picnic? You can grill the vegetables, toss them with the vinaigrette, and carry them along.