Vegetables with Walnut Dressing

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Light a grill.
3. 3
   Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper.
4. 4
   Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes.
5. 5
   Transfer the grilled vegetables to a serving platter.
6. 6
   Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant.
7. 7
   Let cool completely.
8. 8
   Transfer the toasted walnuts to a food processor.
9. 9
   Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped.
10. 10
    Season the dressing with salt and pepper and drizzle over the grilled vegetables.
11. 11
    Serve.