A ll you need for these colorful grilled vegetable skewers is an armload of fresh summer produce and a bottle of balsamic ...

I made Ina Garten's lemon vinaigrette, which requires four simple ingredients. I used the dressing on everything from salmon to Broccolini.

A traditional vinaigrette is a 3:1 oil to vinegar ratio. By lowering the ratio to about 1.5:1, we're making it considerably less fatty and seriously upping the fiber and nutrient content.

Ingredients (serves 6): Veggies: 1 large sweet potato, diced small 1 1/2 cups Brussel sprouts, halved 1 1/2 cups butternut squash, diced small 1 cup carrots, diced small Jacobsen’s Himalayan Sea ...

Grill vegetables until they are crisp-tender, about 3-4 minutes per side for the peppers, 2 minutes per side for the zucchini, and 4 to 5 minutes in the husks for the corn.

With the motor running, stream in vegetable oil; blend until emulsified. Season vinaigrette with salt and pepper. Step 2 Place racks in upper and lower thirds of oven; preheat to 400°.

4. Place shredded beets in a bowl and toss remaining vinaigrette and toss to evenly coat. Marinate for 15 minutes. 5. Place lettuce leaves on a large serving platter or individual plates.

Note: Dressed with a lemony vinaigrette, farro and crisp raw vegetables make a fine meal. Toss in diced cooked chicken, or cooked dried beans, and/or shaved cheese for heartier fare. From Beth Dooley.

Kate’s Quick Bites: Harvest Vegetable Salad with Vinaigrette Joshua Wickham is not only the Senior Director of Columbus State Community College’s School of Hospitality Management and Culinary Arts. He ...