Grilled Portobellos and Shallots with Rosemary-Dijon Vinaigrette

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Appears in Cook's Illustrated May/June 2009

Most grilled veggies turn out one of two ways: pale and crunchy or blackened and mushy. Maybe it was time to turn down the heat.

SERVES 4 to 6

TIME 1 hour

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WHY THIS RECIPE WORKS

Our perfect grilled vegetable recipe would have to produce charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor and a lively dressing. Matching the vegetables in pairs doubled up our recipe’s flavor, while cooking th...

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