Looking for a vibrant and healthy side dish? These grilled vegetables, paired with a zesty basil vinaigrette, are the perfect addition to your table. Packed with smoky charred flavors and a fresh herbal kick, this dish is versatile, colorful, and a great way to enjoy seasonal produce.
Ingredients
For the Vegetables:
- 1 zucchini, sliced lengthwise into 1/4-inch thick strips
- 1 yellow squash, sliced lengthwise into 1/4-inch thick strips
- 1 red bell pepper, cut into quarters
- 1 yellow bell pepper, cut into quarters
- 1 red onion, cut into thick slices
- 1 cup (150g) cherry tomatoes, skewered (optional)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Basil Vinaigrette:
- 1 cup fresh basil leaves
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Equipment Needed
- Grill or grill pan
- Blender or food processor
- Skewers (if grilling cherry tomatoes)
- Large bowl
Instructions
- Prepare the Vegetables:
Preheat your grill or grill pan to medium-high heat. In a large bowl, toss the zucchini, squash, bell peppers, onion slices, and cherry tomatoes with olive oil, salt, and pepper. - Grill the Vegetables:
Place the vegetables on the grill in a single layer. Cook for 3–5 minutes per side, or until grill marks appear and the vegetables are tender. Remove from the grill and set aside. - Make the Basil Vinaigrette:
In a blender or food processor, combine the basil leaves, olive oil, lemon juice, garlic, honey, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed. - Assemble the Dish:
Arrange the grilled vegetables on a serving platter. Drizzle generously with the basil vinaigrette, or serve it on the side for dipping.
Tips for Success
- For an extra smoky flavor, grill the vegetables over charcoal.
- Add variety by including asparagus, mushrooms, or eggplant.
- Make the vinaigrette ahead of time and store it in the fridge for up to 3 days.
Grilled vegetables with basil vinaigrette are a simple yet elegant way to enjoy fresh produce. Perfect as a side dish, appetizer, or even a light main course, this recipe highlights the best of summer flavors. Serve it at your next barbecue or dinner party, and watch it disappear!
Grilled Vegetables with Basil Vinaigrette
Enhance your grilled vegetables with a flavorful basil vinaigrette! This easy, healthy side dish bursts with fresh summer flavors and pairs perfectly with any main course.
Equipment
- Grill or grill pan
- Blender or food processor
- Skewers (if grilling cherry tomatoes)
- Large bowl
Ingredients
- For the Vegetables:
- 1 zucchini sliced lengthwise into 1/4-inch thick strips
- 1 yellow squash sliced lengthwise into 1/4-inch thick strips
- 1 red bell pepper cut into quarters
- 1 yellow bell pepper cut into quarters
- 1 red onion cut into thick slices
- 1 cup 150g cherry tomatoes, skewered (optional)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- For the Basil Vinaigrette:
- 1 cup fresh basil leaves
- 1/4 cup 60ml extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Prepare the Vegetables:
- Preheat your grill or grill pan to medium-high heat. In a large bowl, toss the zucchini, squash, bell peppers, onion slices, and cherry tomatoes with olive oil, salt, and pepper.
- Grill the Vegetables:
- Place the vegetables on the grill in a single layer. Cook for 3–5 minutes per side, or until grill marks appear and the vegetables are tender. Remove from the grill and set aside.
- Make the Basil Vinaigrette:
- In a blender or food processor, combine the basil leaves, olive oil, lemon juice, garlic, honey, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed.
- Assemble the Dish:
- Arrange the grilled vegetables on a serving platter. Drizzle generously with the basil vinaigrette, or serve it on the side for dipping.
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