Grilled Assorted Vegetables with Peppercorn Dressing

Eadrey's Peppercorn Marinade is so versatile it is made into a salad dressing in this recipe.


Grilled Assorted Vegetables Eadrey's Peppercorn Dressing
  • 1 dozen cherry tomatoes
  • 2 Portobello mushrooms
  • 6 baby squash
  • 2 medium eggplants
  • 1 red onion
  • 2 medium zucchini
  • 1 red pepper
  • 6 okras
  • 1/4-cup olive oil for brushing onions
  • 1/4 shaved Parmesan or Feta cheese
  • 1/4 cup chopped parsley
  • 1/4 cup Peppercorn Marinade
  • 1/4 cup olive oil
  • 1/4 cup Greek grape vinegar (can be bought in any Greek or Mediterranean grocery store)


Eadrey's Peppercorn Dressing

  1. Mix all three ingredients (Peppercorn Marinade, olive oil, Greek grape vinegar together in a medium bowl.
  2. Make sure to mix thoroughly.
  3. Set aside.

Grilled Assorted Vegetables

  1. Clean all the vegetables.
  2. Cut the red pepper in quarters.
  3. Cut the zucchini lengthwise.
  4. Cut the eggplant in half lengthwise.
  5. Cut red onions in quarters.
  6. Cut the mushrooms in half.
  7. Keep the tomatoes, okras and baby squash whole.
  8. Place all the vegetables in a large bowl.
  9. Coat the vegetables completely with the olive oil by pouring the olive oil over the vegetables and tossing thoroughly.
  10. Preheat the BBQ to medium heat.
  11. Grilled on B.B.Q for 5 minutes while turning frequently. Use a BBQ vegetable tray if you have one.
  12. Place grilled vegetable in a large bowl and let cool for at least 30 minutes.
  13. After vegetables are cool, pour the Peppercorn dressing and chopped parsley over them and toss lightly.
  14. Serve with shaved Parmesan cheese or feta.

Serves six to eight.   Enjoy!