Chop charred veggies and toss with a sherry and shallot vinaigrette for an easy side dish that is both bright and light.
This salad is particularly easy if you have the grill fired up for anything else. I found the recipe in the San Francisco Chronicle food section and have made it several times using different veggies and amounts. It's all good.
Sautéing the shallot to make the vinaigrette was an innovation in vinaigrette making, at least for me. It really softens the flavors. I'll try this with garlic-based vinaigrettes as well.
Includes 1/2 teaspoon added salt