Ingredients
4 medium red beets (about 1 pound without greens), peeled and cut into 1/4-inch-thick rounds
1/3 cup best-quality extra-virgin olive oil
Coarse salt
5 Italian or Asian eggplants, halved lengthwise or cut into thirds if large
6 baby zucchini and yellow summer squash (each about 6 inches long), some with blossoms attached (optional), halved lengthwise
3 yellow bell peppers, sides cut off to yield about 12 slices total
1 pound assorted radicchio, such as Verona and Treviso, heads halved lengthwise or quartered if large
Herb Vinaigrette for Grilled Vegetables
Preparation
Heat a grill or grill pan until medium-hot. Meanwhile, bring a large saucepan of water to a boil. Add beets; boil until just tender, about 5 minutes. Drain; pat dry with paper towels.
Toss beets with 1 tablespoon oil in a medium bowl; season with salt, and set aside. Toss eggplants, zucchini, summer squash, bell peppers, and radicchio with remaining 1/4 cup plus 1 teaspoon oil in a large bowl; season with salt.
Grill all vegetables, turning once, until tender and golden brown, 4 to 8 minutes (cooking time will vary among vegetables). Arrange vegetables on a large platter. Serve warm or at room temperature; just before serving, spoon vinaigrette on top, and gently toss.
