Summer is in full swing, and there's no better way to savor the season than with a colorful platter of grilled vegetables. This recipe highlights the best of summer produce—nightshade veggies—and pairs them with a quick and flavorful Ruby Crunch vinaigrette.
Forget the hassle of making homemade dressings. Our 3-ingredient Ruby Crunch vinaigrette comes together in minutes, leaving you more time to enjoy the summer.
PREP TIME: 10 minutes | TOTAL TIME: 30 minutes
Ingredients
· 1/4 cup white balsamic vinegar*
· 3 tablespoons Ruby Crunch Chili Crisp
· 1 tablespoon honey
· 1 sun dried tomato (optional)
· 3 pounds fresh vegetables
Instructions
1. Combine the vinegar, Ruby Crunch, honey and optional sun-dried tomato in a blender. Blend until smooth, scraping down the sides of the canister as needed. Transfer to a ramekin or small bowl.
2. Wash and cut the vegetables to the desired shape and size. The larger the size, the easier they will be maneuver on the grill. If using eggplant, consider sprinkling each slice with salt, let them sit for 15 minutes to pull out the bitterness, and then pat the salt and moisture from the surface before proceeding to step 3.
3. Toss the vegetables in olive oil, salt and pepper.
4. Grill the vegetables on medium-high heat until tender and slightly charred. This will take about 5 – 10 minutes per side.
5. Arrange the vegetables on a platter with the Ruby Crunch vinaigrette.
* Dark balsamic vinegar can be used but it will affect the color of the dressing. We recommend using white balsamic, champagne vinegar or even sherry vinegar.
