Grilled Vegetable Escalivada

• From: National Onion Association

Ingredients

• Vinaigrette1/3 cup sherry wine vinegar

• 1/3 cup balsamic vinegar

• 1/3 cup olive oil

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• Vegetables2 medium onions, cut into thick wedges

• 6 thin asparagus spears

• 6 yellow summer squash, halved lenthwise

• 1 eggplant, cut into thick slices

• 1 red bell pepper, cut into 6 wedges

• 1 green bell pepper, cut into 6 wedges

• 1 yellow bell pepper, cut into 6 wedges

A traditional Catalan dish of smoky, grilled vegetables; escalivada means "to cook in ashes."

Directions

• Whisk together the sherry vinegar, balsamic vinegar, olive oil, salt, and pepper; set aside.
• Brush cut vegetables with olive oil and place onto grill 4 to 6 inches over medium, ash covered coals (if desired, grill grate may be covered with aluminum foil prior to heating).
• Grill for 10 to 20 minutes, turning once half way through the cooking time. Vegetables are done when tender and slightly charred.
• To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.