Lunch: Grilled Vegetable Salad

Ingredients

The best seasonal fresh vegetables you can find, such as eggplant, peppers, onions, chiles, and radicchio
Olive oil
Kosher salt and freshly ground black pepper
Emeril's ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Instructions

Preheat a grill to medium-high.
Cut all the vegetables into similar sizes and toss liberally with olive oil, salt, and pepper, in a bowl.
Place the dressed vegetables on the grill and/or in a vegetable grill pan and grill for 15 to 20 minutes, turning as needed, until desired doneness.
Remove the grilled vegetables to a serving platter and serve warm.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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