Grilled Vegetable Salad with Roasted Tomato Vinaigrette

You guys. The weather. We have had the most gorgeous last month, but now that there will be an outdoor family wedding this weekend, it is nothing but pouring rain in the forecast. Gahhhh!!!!

We are having a party for my little brother’s brides family (we are so excited to finally get to meet them!) at our house on Friday and I am going to have to tent up. Doesn’t that just suck? Like I get my garden all ready and pretty, and instead everyone will be stuffed into the house. Sigh….

My only hope is that the always changing Seattle weather will make another jump and change it’s mind in the next few days and give me sun!! One can hope…

In the mean time, we actually do have some sun until the weekend, and I just made this Grilled Vegetable Salad with Roasted Tomato Vinaigrette with all of the zucchini that we have in season. And the tomatoes!! So many tomatoes.

I have to tell you- this Roasted Tomato Vinaigrette is absolutely insane, and I have also served this with grilled fish quite a few times this summer and it is delicious. I think it’s kind of an all around condiment- but really a wonderful salad dressing too. Enjoy!

Grilled Vegetable Salad with Roasted Tomato Vinaigrette

Author: Heather Christo

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 2-4

Ingredients

4 large zucchini, cut into spears
1 yellow bell pepper, cut into thick strips
1 red bell pepper cut into thick strips
1 red onion cut into wedges
2 tablespoons of olive oil
kosher salt
baguette slices (I used gluten free vegan baguette)
2 tablespoons olive oil
kosher salt
1 ½ cups chopped fresh tomatoes
4 cloves of garlic
¼ cup olive oil
2 tablespoons red wine vinegar
kosher salt
fresh chives

Instructions

For the Roasted Tomato Vinaigrette: Preheat the oven to 400 degrees.
On a sheet-pan, line it with foil or parchment- (I like to do both because the foil can curve up like a bowl and not let any juice escape!) Toss the tomatoes and garlic and oil on the sheet-pan and sprinkle with kosher salt.
Roast the tomatoes for 30 minutes and then add the contents (and all the juice and oil!) to the blender and add the red wine vinegar. Puree on high and then season with kosher salt.
While the tomatoes are roasting, make the salad. Preheat the grill or a grill pan to medium-high heat. Toss the vegetables with the 2 tablespoons of olive oil until they have a thin coating over them. Sprinkle generously with kosher salt.
Also, rub the cut side of the baguette slices with the 2 tablespoons of olive oil, sprinkle them lightly with salt and set aside.
Grill the vegetables directly on the grill until they soften and char, about 2 minutes on each side. Then remove from the grill.
Repeat this with the baguette, grilling until they are toasted.
Transfer all of the grilled vegetables to a bowl or platter, drizzle with the roasted tomato vinaigrette and serve with the grilled baguette. sprinkle with fresh chives.