Grilled Vegetables with Rosemary Lemon Vinaigrette

I love grilled vegetables.  It was supposed to be another early season, cookout weekend, but the April showers seem to have arrived early.  I had planned to smoke a pork loin over cherry wood outside, but I had to make do with my indoor grill/griddle which is actually a treat to use.   It is a Lodge Professional cast iron grill and weighs 16lbs.!  I had always wanted a cheap cast iron version to play with, but my husband went whole hog and got me the mother of all forged cast iron pieces as a Christmas gift a couple of years ago.  I love it and use it almost every day, sometimes a couple of times a day.  So, to be stuck inside on cookout day wasn’t so bad and it felt like summer to be grilling and eating fresh vegetables for our dinner.  The smoked loin became Maple Glazed Stuffed Pork Chops, perfect with the grilled vegetables and roasted corn on the cob that I threw in the oven half an hour before serving time.

Ingredients:

Tomatoes

Red potatoes, roasted or baked ahead of time until tender

Green onions

Celery

Bell peppers

Yellow squash, zucchini, eggplant, asparagus, cauliflower steaks, or even radicchio heads cut in half are also great grilled!!

Salt & Pepper

Extra virgin olive oil

Rosemary Lemon Vinaigrette

Method:

Slice tomatoes in half.  Cut the dry and root ends off the green onions.  Cut the sides off of the bell peppers to portion or cut in half and remove seeds and pith.  Trim celery into long stalks.  Cut roasted potatoes in half.  Sprinkle all with salt and pepper and drizzle with olive oil.  Grill until tender and wilted.  Red bell peppers are delicious grilled to black and the blackened skins scraped off.

Lay all grilled vegetables out onto a platter.  Drizzle with the vinaigrette.

You can allow the vegetables to marinate in the vinaigrette and serve at room temperature or serve immediately, hot from the grill.