GRILLED VEGETABLES WITH WALNUT DRIZZLE (for four)

2 zucchini, sliced diagonally 1/3 inch thick

½ pound shiitake mushrooms, stemmed

½ pound thick asparagus, peeled

1 red onion, sliced 1/3 inch thick

½ cup extra virgin olive oil, plus more for brushing

salt and freshly ground black pepper

1 cup walnuts

1 small shallot, very finely chopped

1 teaspoon thyme leaves

1 tablespoon freshly squeezed lemon juice

½ teaspoon finely grated lemon zest

grated pecorino cheese, to accompany

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1.   Preheat oven to 350*.  Light a grill.  Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper.  Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes.  Transfer the grilled vegetables to a serving platter.

2.  Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant.  Let cool completely.

3.  Transfer the toasted walnuts to a food processor.  Add the shallot, thyme, lemon juice, lemon zest and ½ cup olive oil and pulse until the nuts are coarsely chopped.  Season dressing with salt and pepper and drizzle over the grilled vegetables.  Serve with grated pecorino cheese.

from Grace Parisi, Food and Wine Magazine