Grilled Vegetables with Simple Mustard Vinaigrette
This is a quick and easy way to dress up your grilled vegetables. The vinaigrette adds some moisture to the vegetables (which is surprisingly welcome) with a nice dose of acidity from the lemon juice. It’s really quite pleasant. A picture can be found here. And here’s the recipe:
6 medium yellow squash and/or green zucchini (3 pounds)
Kosher salt and pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar
Prepare a grill. Wash vegetables, cut off the stem end, and halve lengthwise. Toss with 2 T of olive oil and some Kosher salt and pepper.
Mix together the lemon juice, mustard, and sugar. Whisk in the remaining 2 T of olive oil.
Grill vegetables until tender, turning occasionally. Serve immediately, passing the vinaigrette on the side.