Grilled Vegetable Salad
- The best seasonal fresh vegetables you can find, such as eggplant, peppers, onions, chiles, and radicchio
- Olive oil
- Kosher salt and freshly ground black pepper
Preheat a grill to medium-high.
Cut all the vegetables into similar sizes and toss liberally with olive oil, salt, and pepper, in a bowl.
Place the dressed vegetables on the grill and/or in a vegetable grill pan and grill for 15 to 20 minutes, turning as needed, until desired doneness.
Remove the grilled vegetables to a serving platter and serve warm.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.