Cuisine: vegetables

Source: Joe George

Prep time: 30 minutes

Number of servings: makes 4 servings


  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced Italian parsley
  • 1 tablespoon minced chives
  • 1 tablespoon minced basil
  • 1 tablespoon minced dill
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons white balsamic vinegar
  • 1 1/4 cup extra-virgin olive oil, divided
  • 1 pound asparagus, trimmed
  • 8 green onions, trimmed
  • 4 medium zucchini, thickly sliced
  • 2 large ears of corn, husked
  • 4 heads of Belgian endive
  • 2 small heads of radicchio, halved
  • 6 plum tomatoes, halved


Make the vinaigrette by combining in a food processor the shallot, garlic, parsley, chives, basil, dill, mustard, lemon, vinegar. and oil; process until smooth. Lay the vegetables on a tray and drizzle them with a small amount of vinaigrette, turning them to coat them evenly. Allow the vegetables to marinate for about a half hour. Preheat a grill to medium hot, grill the vegetables and then arrange them on a large platter. Drizzle with additional vinaigrette. Serve warm or at room temperature.

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