Ingredients

• 1 small shallot, finely chopped, or 2 tablespoons finely diced red onion
• 1/4 cup red wine vinegar
• 1 teaspoon honey
• 1/2 cup chopped fresh basil
• 1/2 cup olive oil, divided
• 1 1/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 large eggplant (about 1 lb.), cut crosswise into 3/4-in.-thick slices
• 2 medium zucchini (about 1 lb.), halved crosswise and cut lengthwise into 3/4-in.- thick slices

Directions

Preheat grill to medium (400°F). Combine the shallot and red wine vinegar in the bowl of a mini food processor. Let stand 5 minutes. Add the honey, basil, and 1/4 cup of the olive oil, and process until mixture is thickened, about 10 seconds. Stir in 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside until ready to serve.

Brush eggplant and zucchini slices with remaining 1/4 cup olive oil, and sprinkle with remaining 1 teaspoon salt and 1/4 teaspoon pepper. Grill eggplant and zucchini slices, cover with grill lid, until slightly charred and tender, 4 to 5 minutes on each side. Transfer to a platter. Spoon 1/2 cup vinaigrette over vegetables.

Yields: 4 servings

This recipe is adapted from southernliving.com/recipes/grilled-zucchini-and-eggplant-with-basil-vinaigrette-recipe