Fire-Charred Vegetables with Vinaigrette

Vegetables

• 1 1/2 lbs total vegetables
• fresh washed, trimmed, dried green beans
• sliced zucchini
• asparagus
• broccoli spears
• steamed artichoke quarters
• 1 Tbsp canola oil (may need to adjust)

Vinaigrette

• 1 egg
• 1 tsp anchovy paste
• 1 tsp minced garlic, or 1-2 mashed garlic cloves
• 1 Tbsp Dijon mustard
• 1/2 tsp Tabasco sauce, or other hot sauce
• 1 tsp Worcestershire sauce
• 2 to 3 Tbsp red wine vinegar
• 2 Tbsp freshly squeezed lemon juice
• extra-virgin olive oil, as needed
• freshly ground coarse salt
• freshly ground black pepper
• shaved parmesan cheese

Place vegetables in bowl, and coat lightly and evenly with canola oil. In a nonreactive bowl, mix anchovy paste, garlic cloves, Dijon-style mustard, Tabasco sauce, Worcestershire sauce, red wine vinegar, and lemon juice, using a whisk or fork.

Gently add olive oil as you continue to stir until all of the ingredients emulsify. Add the salt and pepper as desired. Keep covered and cold until just before serving.

Preheat grill to high. Place the veggies in a grill basket. The The veggies will brown quickly, and the oil can cause flare-ups, so use tongs to move beans often as they cook. When beans are lightly charred, remove to platter, and drizzle with vinaigrette immediately before serving. You can top this dish with shavings of Parmesan cheese after drizzling the dressing on the veggies.

Makes 4 servings.