Ingredients
- Assorted vegetables (bell peppers, zucchini, eggplant, asparagus) – About 2 pounds total
- Olive oil – 3 tablespoons plus 1/4 cup for vinaigrette
- Salt and pepper – To taste (about 1 teaspoon salt)
- Fresh basil – 1 cup packed leaves
- Garlic – 1 clove
- Red wine vinegar – 1 1/2 tablespoons
- Honey or maple syrup – 1 teaspoon
- Dijon mustard – 1/2 teaspoon
Instructions
- Preheat the grill to medium-high heat.
- Clean and oil the grates to prevent sticking and promote clean grill marks.
- Prepare the vegetables by cutting them into similar-sized pieces.
- Toss the vegetables with olive oil, salt, and pepper in a large bowl.
- Grill the vegetables for 5-7 minutes on each side, or until they are tender and have grill marks.
- Transfer grilled vegetables to a warm platter to rest for a minute before dressing.
- Blend fresh basil, garlic, red wine vinegar, honey, Dijon mustard, salt, and olive oil until smooth to make the basil vinaigrette.
- Toss the grilled vegetables with the vinaigrette and serve warm.
Notes
Cut vegetables into uniform sizes for even cooking. Keep vinaigrette cold until serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: grilled vegetables, basil vinaigrette, summer side dish