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Grilled Vegetables with Walnut Dressing

June 8, 2010

I love grilled vegetables, but they can get repetitive when you’re eating them a lot in the summer.  This recipe

grilled vegetables with walnut dressing

from Food & Wine’s great grilling issue caught my eye as something a little different, but still simple.  The dressing is lemony and nutty and really livens up the grilled vegetables.  I served these with Glazed Salmon Sandwiches, but it would be great with any other grilled main dish.  Serves 4.


2 zucchini, quartered lengthwise

1 package pound shiitake or cremini mushrooms, left whole and skewered on soaked wooden skewers

1/2 pound thick asparagus, peeled

1 red onion, sliced 1/3 inch thick

1/4 c extra-virgin olive oil, plus more for brushing

Salt and freshly ground black pepper

1 cup walnuts

1 small shallot, very finely chopped (optional)

1 t fresh thyme leaves

1 T  freshly squeezed lemon juice

1/2 t finely grated lemon zest


Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.

Meanwhile, toast the walnut until they smell nutty (a toaster oven is easy).   Let cool completely.

Transfer the toasted walnuts to a food processor and add the shallot, if using, thyme, lemon juice, lemon zest and the 1/4 c of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables.

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