Grilled Rack of Lamb with Summer Vegetable Salad and Basil and Charred Tomato Vinaigrette

Ingredients

For the Vegetable Salad:

¼ cup extra-virgin olive oil

1 yellow bell pepper

1 green bell pepper

1 zucchini, cut into 1/2-inch thick strips

1 ear corn, husk removed

1 small eggplant, sliced 1/2-inch thick

1 small red onion, sliced 1/2-inch thick

8 leaves arugula

2 tbsp red wine vinegar

¼ tsp salt

¼ tsp ground black pepper

For the lamb:

2 American Lamb racks, Frenched

2 tbsp extra-virgin olive oil

2 cups arugula leaves

Charred Tomato Vinaigrette (recipe follows)

Skordalia (recipe follows)

Charred Tomato Vinaigrette

5 plum tomatoes

⅓ cup plus 1 tablespoon extra-virgin olive oil

¼ cup red wine vinegar

1 tablespoon sherry vinegar

1 garlic clove, finely chopped

1 tsp granulated sugar

1 tsp ground cumin

½ tsp salt

½ tsp ground black pepper

Skordalia: Makes about 3/4 cup

1 tbsp raw almonds

3 large garlic cloves

1 small potato, boiled with skin, chopped (use warm)

¼ tsp coarse sea salt

¼ tsp white pepper

3 tbsp white vinegar

3 tbsp sparkling water (club soda can be substituted)