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Grilled Vegetables with Charred Green Onion Vinaigrette
and summer lentil and tomato salad / flatbread

Active: 1 hr Total: 1 hr

Inspired by this Cook Smarts favorite from 2015, this is a classic summer meal. Whether you are cooking the meal indoors or using an outdoor grill, just be sure to give yourself some extra time since you'll be cooking a double batch of vegetables to use later in the week.
Smarts: The charred green onion vinaigrette is a tangy and smoky addition to the grilled vegetables. You can sear the green onions ahead of time and make the vinaigrette in advance, or sear them alongside the rest of the vegetables.

Tags

Ingredients

Servings:
4
Metric
Charred Green Onion Vinaigrette:
  • Green onions - 8 stalks
  • Capers - 1 Tbsp, drained
  • Mustard, Dijon - 2 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 4 Tbsp
Summer Lentil and Tomato Salad:
  • Tomatoes, any type - 1 lb, chopped or sliced (look for heirloom tomatoes if available)
  • Lentils, cooked - 1 1/2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 tsp
Grilled Vegetables (for 2 nights):
  • Bell peppers, red - 3
  • Zucchini - 2 lbs
  • Mushrooms, portobello - 6, stems removed
  • Eggplants - 2 lbs (Italian or Chinese variety)
Grilled Flatbread:
  • Flatbread, large round - 1 (or use pita or naan)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make vinaigrette - (Note: If prepping right before cooking, get grill heating before continuing with prep. You can skip this prep step and wait to char green onions on the grill with the vegetables.) Heat a skillet or grill pan over medium-high heat. If green onions won’t easily fit in the pan, chop them into large pieces to fit. Brush pan with some oil and then sear green onions on all sides until lightly charred, 5 to 7 minutes total. Combine charred green onions, capers, mustard, vinegar (portion for vinaigrette), and olive oil (portion for vinaigrette). Blend with an immersion blender (or in a standing blender) until smooth. If the vinaigrette is too thick to easily blend or pour, add a splash of water and continue to blend until smooth. Season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Bell peppers / Zucchini / Mushrooms / Eggplant - (This makes enough for two nights.) Core red peppers and slice in half. Slice the zucchini, mushrooms, and eggplant into 1/2” (1.25 cm) thick slices. (Can be done up to 3 days ahead)
  3. Make lentil tomato salad - Chop tomatoes and toss with lentils, vinegar (portion for salad), and olive oil (portion for salad). Season with some salt and pepper.
  4. Prepare vegetables for grill - Place bell peppers, zucchini, mushrooms, and eggplant out on a sheet pan (it’s okay if they are overlapping) and brush with some cooking oil. Season with some salt and pepper.
  5. Flatbread - Depending on what type of flatbread you are using, you can leave it whole or cut it into wedges or slices (whichever is easiest for serving). Just make sure the slices are the right size to easily fit on the grill.

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Make

  1. Heat grill to 500F / 260C, keeping one part of the grill with direct heat and one part with indirect heat. Clean grates and brush with some cooking oil.
  2. Sear vegetables for 3 to 4 minutes on each side over direct heat with the lid closed. Vegetables may be tender and ready to move off the grill at this point, but if they need a bit longer, move them to indirect heat to continue cooking until tender.
  3. Sear flatbread on all sides over direct heat just until it has grill marks and is lightly toasted, 3 to 4 minutes total.
  4. If you did not already make vinaigrette as part of your prep, follow instructions in prep step #1 to make vinaigrette.
  5. Set half the vegetables aside to serve with Thursday’s meal. (If you want to get ahead, you can chop the vegetables for Thursday into smaller pieces that will easily fit on top of an English muffin.)
  6. Serve tonight’s portion of vegetables with green onion vinaigrette for spooning over top. Enjoy with flatbread and lentil tomato salad on the side.

Prep

  1. Make vinaigrette - (Note: If prepping right before cooking, jump ahead to get oven heating and vegetables cooking before making vinaigrette.) Heat a skillet or grill pan over medium-high heat. If green onions won’t easily fit in the pan, chop them into large pieces to fit. Brush pan with some oil and then sear green onions on all sides until lightly charred, 5 to 7 minutes total. Combine charred green onions, capers, mustard, vinegar (portion for vinaigrette), and olive oil (portion for vinaigrette). Blend with an immersion blender (or in a standing blender) until smooth. If the vinaigrette is too thick to easily blend or pour, add a splash of water and continue to blend until smooth. Season with some salt and pepper. (Can be done up to 5 days ahead)
  2. Bell peppers / Zucchini / Mushrooms / Eggplant - (This makes enough for two nights.) Core red peppers and slice in half. Slice the zucchini, mushrooms, and eggplant into 1/2” (1.25 cm) thick slices. (Can be done up to 3 days ahead)
  3. Make lentil tomato salad - Chop tomatoes and toss with lentils, vinegar (portion for salad), and olive oil (portion for salad). Season with some salt and pepper.
  4. Prepare vegetables for cooking - Spread bell peppers, zucchini, mushrooms, and eggplant out in a single layer on a sheet pan (use two sheet pans if needed) and brush with some cooking oil. Season with some salt and pepper.
  5. Flatbread - If you want to warm the flatbread in a toaster, cut it into wedges or slices that will fit in the toaster. (Alternatively, you can leave it whole and toast it in the oven just before serving.)

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Make

  1. Heat oven to 450F / 232C degrees.
  2. Transfer sheet pan(s) with vegetables to heated oven and cook, turning halfway through cooking, until vegetables are tender, 20 to 25 minutes.
  3. Toast flatbread.
  4. If you did not already make vinaigrette as part of your prep, follow instructions in prep step #1 to make vinaigrette.
  5. Set half the vegetables aside to serve with Thursday’s meal. (If you want to get ahead, you can chop the vegetables for Thursday into smaller pieces that will easily fit on top of an English muffin.)
  6. Serve tonight’s portion of vegetables with green onion vinaigrette for spooning over top. Enjoy with flatbread and lentil tomato salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (26)
No ratings yet.
Gluten-free (0)
Paleo (3)
Vegetarian (12)

24 reviews

Kept going back and forth on whether I liked the vinaigrette or not. It was almost too bitter.

By: Alyson
Posted: Aug 25, 2020
Diet: Original
0 Helpful

Awesome meal! This felt restaurant quality. Husband and I made it for an at-home date night

By: Kimberly
Posted: Aug 18, 2020
Diet: Paleo
0 Helpful

Great on taste, took me 2.5 hours to make which was WAY too long. Had to do the veggies in 2 shifts which took an extra 30 min... We have a normal oven and two huge baking sheets, so that should have been enough space but it wasn't. Even without that it took way too long to cook. The dressing was amazingly good, but took forever to blend. In the end, not worth the time.

By: Olivia
Posted: Jul 28, 2020
Diet: Vegetarian
0 Helpful

I really liked the onion vinaigrette, but my kids weren’t fans. They said it was yucky ha. Ended up skipping the flatbread with the meal and used it with some of the leftover roasted veggies to make pizzas another night.

By: Lindsey
Posted: Jul 26, 2020
Diet: Original
0 Helpful

I rarely give CS meals anything below a 5, and this one was still really good, just needed some tweaks in the end. The lentils turned out awesome and I loved them. I did wind up seasoning them, added parsley and red onion with the tomato, and added feta too. I used a mandoline to slice the veggies into thick strips and they were really good, but we were cooking for 9 so it was just too much stuff to fit on the grill. I actually didn't like the green onion sauce - to me, it came out bitingly sour, and it wasn't used at all by 9 people - instead we had leftover buffalo sauce from the burgers and leftover green sauce from the chicken skewers - those were both more popular. We also did the steak from original recipe and I think it was good. This is probably a simple summer meal below a certain group size. I would love to see back in the future with a few tweaks.

By: Melanie
Posted: Jul 24, 2020
Diet: Vegetarian
0 Helpful

Great flavor! It was nice to have the whole meal cook on the grill.

By: Tina
Posted: Jul 16, 2020
Diet: Original
0 Helpful