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.