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

Active: 60 Total: 60

This Cook Smarts favorite, which last appeared in 2020, 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
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

Amount Per Serving
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Choose Cooking Method

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. Reserve 1 1/2 Tbsp / 22mL of vinaigrette for Thursday's meal. (This is for 4 servings; adjust if customizing.)

  6. 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 a sandwich.)

  7. 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. Reserve 1 1/2 Tbsp / 22mL of vinaigrette for Thursday's meal. (This is for 4 servings; adjust if customizing.)

  6. 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 a sandwich.)

  7. 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

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (28)
Gluten-free (2)
Paleo (1)
Vegetarian (10)

Most Helpful

I only marked this down because it was difficult to fit all the veggies and steak into two half sheet pans for four servings. So I think the veggies would have been a bit better on the grill (if large enough!) Or spread out more. But everything was still very good!

By: Avila
Posted: Jul 14, 2022
Diet: Original
1 Helpful

18 reviews

This vinaigrette sauce thing was dynamite.

By: Theresa
Posted: Aug 27, 2022
Diet: Original
0 Helpful

Delicious! I roasted the vegetables and they were so delicious. Good reminder to grill or roast vegetable for east healthy meal!

By: Sara
Posted: Aug 17, 2022
Diet: Vegetarian
0 Helpful

We made for dinner and did the follow up panini sandwiches. Liked the recipe dependency.

By: Jennifer
Posted: Aug 15, 2022
Diet: Original
0 Helpful

A lot of work but yummy, especially the vinaigrette. I was worried it wouldn’t be filling enough but the naan completed it.

By: Caitlin
Posted: Jul 31, 2022
Diet: Vegetarian
0 Helpful

Vinaigrette did not work so well with immersion blender but it was very tasty! Charred onions were a great addition. Cooked veggies in oven on convection. Steak on cooktop. Added brown rice.

By: Alyssa
Posted: Jul 20, 2022
Diet: Original
0 Helpful

Made in the oven - It did feel like a lot of prep/parts (probably took me closer to 90 minutes), but good result so no complaints!

By: Sarah
Posted: Jul 19, 2022
Diet: Vegetarian
0 Helpful