Grilled vegetables with lemon-caperberry dressing
Dressings
Grill
I got this recipe about 12-15 years ago from my brother. I don't know where he got it--most likely from a friend or the Times. We have laughed because I make this way more than he does. The original recipe calls for capers and I'm not sure why I began using caperberries instead, but I like them. People really seem to like this dish. It's easy to make, but takes a little time (but not too much) and then is best served at room temperature, which also makes it great for buffets, pot-lucks, easy preparation for home. Somehow I began serving it with roast/grilled chicken and fettucine tossed with a bit of butter and parmesan-reggiano. Especially in the summer it's my go-to company menu.
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