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Try the Grilled Vegetable Antipasto with Red Onion Vinaigrette Recipe on Williams-Sonoma.com
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Try the Grilled Vegetable Antipasto with Red Onion Vinaigrette Recipe on Williams-Sonoma.com

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Try the Grilled Vegetable Antipasto with Red Onion Vinaigrette Recipe on Williams-Sonoma.com

Williams Sonoma

Grilled Vegetable Antipasto with Red Onion Vinaigrette


Ingredients
Ingredients
  • 2 small Japanese eggplant 
  • 1 small zucchini 
  • 1 small yellow squash 
  • 1 small red bell pepper 
  • 1 small yellow bell pepper 
  • 2 large portobello mushrooms 
  • 2 red onions 
  • 1/4 cup extra-virgin olive oil 
  • 2 tsp. chopped fresh thyme 
  • Sea salt and freshly ground pepper, to taste 
  • Vegetable oil for grill rack 
  • 2 red onion slices, each 1/2 inch thick  
  • 3 Tbs. red wine vinegar 
  • 1/2 tsp. kosher salt, plus more, to taste 
  • 1/4 tsp. sugar 
  • Freshly ground pepper, to taste 
  • 1/4 cup extra-virgin olive oil, plus more as needed 

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