Turning My Blog Pink For Breast Cancer Awareness Month

Grilled Summer Vegetables & Creamy Shallot Dressing

Grilled Summer Vegetables & Creamy Shallot Dressing.

Grilled Summer Vegetables & Creamy Shallot Dressing

Fire up the grill for a sizzling good grilled vegetable platter. These grilled vegetables make a great side dish or on their own as a meatless main.

Grilled Summer Vegetables & Creamy Shallot Dressing:

Serves: 4

Preparation time: 5 minutes

Cooking time: 25 minutes

For The Dressing:

60g eschalion shallots, diced

125ml olive oil

60ml white wine vinegar

2 tbsp runny honey or maple syrup

1 heaped tsp Dijon mustard

Sea salt & cracked black pepper

For The Vegetables:

3 large echalion shallots, sliced down the middle

2 fennel bulbs, cut into large wedges

2 tbsp rapeseed oil

Sea salt and cracked black pepper

3 leeks, cut into 10cm lengths and slice down the middle

1 courgette, cut into large, diagonal slices

Packet of vine tomatoes

125g asparagus spears, trimmed

Grilled Summer Vegetables & Creamy Shallot Dressing

What To Do:

1.) Preheat the oven to 190C/180C fan/gas 5.

2.) First, make the dressing. Place all the dressing ingredients in a food processor and blitz until all the shallots are finely diced and a creamy, pale dressing forms. Set aside until ready to serve.

3.) Place the shallots and fennel wedges in a roasting tin and drizzle with 1 tablespoon of rapeseed oil and season with a little salt and pepper. Roast in the oven for 15 – 20 minutes until softened but still holding form.

4.) In the meantime, warm the barbecue or heat a griddle pan on the hob. Using a pastry brush, brush all the vegetables with a little oil. Place the leeks cut-side down onto the grill followed by the courgette. Cook the vegetables until they have visible griddle lines, are nicely charred and soft all the way through – this may take a couple of turns on the grill.

5.) When the shallots and fennel are softened, remove from oven and place straight onto the grill. Griddle in the same way as the other vegetables.

6.) Add the vine tomatoes to the roasting tin and place in oven until all the other vegetables have been griddled – approximately 5 – 10 minutes.

7.) Finally, griddle the asparagus for just 2 – 3 minutes.

8.) To serve, neatly pile all the vegetables onto a large platter. Remove the roasted tomatoes from the oven and place on top of the vegetables. Finish with a drizzle of dressing and serve the remaining dressing in a bowl on the side.

What do you think about this Grilled Summer Vegetables & Creamy Shallot Dressing recipe? Do you fancy trying it?

Recipe and image courtesy of UK Shallot.

Recipe Card:

Grilled Summer Vegetables & Creamy Shallot Dressing

Fire up the grill for a sizzling good grilled vegetable platter. These grilled vegetables make a great side dish or on their own as a meatless main.
Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 60g eschalion shallots, diced
  • 125ml olive oil
  • 60ml white wine vinegar
  • 2 tbsp runny honey or maple syrup
  • 1 heaped tsp Dijon mustard
  • Sea salt & cracked black pepper
  • 3 large echalion shallots, sliced down the middle
  • 2 fennel bulbs, cut into large wedges
  • 2 tbsp rapeseed oil
  • Sea salt and cracked black pepper
  • 3 leeks, cut into 10cm lengths and slice down the middle
  • 1 courgette, cut into large, diagonal slices
  • Packet of vine tomatoes
  • 125g asparagus spears, trimmed

Instructions

  • Preheat the oven to 190C/180C fan/gas 5.
  • First, make the dressing. Place all the dressing ingredients in a food processor and blitz until all the shallots are finely diced and a creamy, pale dressing forms. Set aside until ready to serve.
  • Place the shallots and fennel wedges in a roasting tin and drizzle with 1 tablespoon of rapeseed oil and season with a little salt and pepper. Roast in the oven for 15 – 20 minutes until softened but still holding form.
  • In the meantime, warm the barbecue or heat a griddle pan on the hob. Using a pastry brush, brush all the vegetables with a little oil. Place the leeks cut-side down onto the grill followed by the courgette. Cook the vegetables until they have visible griddle lines, are nicely charred and soft all the way through – this may take a couple of turns on the grill.
  • When the shallots and fennel are softened, remove from oven and place straight onto the grill. Griddle in the same way as the other vegetables.
  • Add the vine tomatoes to the roasting tin and place in oven until all the other vegetables have been griddled – approximately 5 – 10 minutes.
  • Finally, griddle the asparagus for just 2 – 3 minutes.
  • To serve, neatly pile all the vegetables onto a large platter. Remove the roasted tomatoes from the oven and place on top of the vegetables. Finish with a drizzle of dressing and serve the remaining dressing in a bowl on the side.

Some more recipes:

Quick And Easy To Make Vegan Frosted Lemon Cake.

How To Make Carrot Cake Pancakes.

Glazed Carrot, Feta And Red Onion Tart.

Isle of Wight Tomato Shakshuka: Supper Sorted.

Full English Vegan Fry Up: Love Your Gut.

Courgette Shakshuka: Love Your Gut.

Some More Posts That Might Be Of Interest:



Web | Twitter | Facebook

Share:

6 responses to “Grilled Summer Vegetables & Creamy Shallot Dressing”

  1. Carol says:

    Oh my – that creamy shallot dressing sounds wonderful. I’m ready to fire the grill! #MMBC

  2. Ruth says:

    This looks really tasty.

  3. Jayne @ Sticky Mud and Belly Laughs says:

    This looks delicious Claire! I’m going to have to try the creamy shallot dressing. It looks a perfect sidedish for bbq’s coming up. x #MMBC

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

LATEST VLOGS