Grilled Vegetables with Basil Vinaigrette

This Grilled Vegetables with Basil Vinaigrette recipe is a vibrant, healthy, and flavorful dish perfect for any occasion.

The charred vegetables pair beautifully with the fresh and tangy basil vinaigrette.

Ingredients:

For the Vegetables:

• 1 zucchini, sliced into thick rounds
• 1 yellow squash, sliced into thick rounds
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes (optional)
• 2 tablespoons olive oil
• Salt and black pepper to taste

For the Basil Vinaigrette:

• 1/2 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1 teaspoon honey or maple syrup (optional)
• Salt and black pepper to taste

Instructions:

1. Prepare the Vegetables:
   In a large bowl, toss the zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and black pepper until evenly coated.
2. Grill the Vegetables:
   Preheat your grill to medium-high heat. Place the vegetables directly on the grill grates or use a grill basket. Grill for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred. Remove from the grill and set aside.
3. Make the Basil Vinaigrette:
   In a small bowl, whisk together the basil, olive oil, balsamic vinegar, garlic, honey or maple syrup (if using), salt, and pepper until well combined.
4. Assemble the Dish:
   Arrange the grilled vegetables on a serving platter. Drizzle generously with the basil vinaigrette and toss gently to coat.
5. Serve:
   Garnish with additional fresh basil leaves if desired and serve warm or at room temperature.

This dish is a delightful combination of smoky, charred vegetables and the refreshing flavors of basil and balsamic. It’s perfect as a side dish, appetizer, or even a light main course. Enjoy!

This Grilled Vegetables with Basil Vinaigrette recipe

a vibrant, healthy, and flavorful dish perfect for any occasion. The charred vegetables pair beautifully with the fresh and tangy basil vinaigrette.

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Ingredients

  

• For the Vegetables:
• 1 zucchini sliced into thick rounds
• 1 yellow squash sliced into thick rounds
• 1 red bell pepper cut into large pieces
• 1 yellow bell pepper cut into large pieces
• 1 red onion cut into wedges
• 1 cup cherry tomatoes optional
• 2 tablespoons olive oil
• Salt and black pepper to taste
• For the Basil Vinaigrette:
• 1/2 cup fresh basil leaves chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove minced
• 1 teaspoon honey or maple syrup optional
• Salt and black pepper to taste

Instructions

 

• Prepare the Vegetables:
• In a large bowl, toss the zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and black pepper until evenly coated.
• Grill the Vegetables:
• Preheat your grill to medium-high heat. Place the vegetables directly on the grill grates or use a grill basket. Grill for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred. Remove from the grill and set aside.
• Make the Basil Vinaigrette:
• In a small bowl, whisk together the basil, olive oil, balsamic vinegar, garlic, honey or maple syrup (if using), salt, and pepper until well combined.
• Assemble the Dish:
• Arrange the grilled vegetables on a serving platter. Drizzle generously with the basil vinaigrette and toss gently to coat.
• Serve:
• Garnish with additional fresh basil leaves if desired and serve warm or at room temperature.
• This dish is a delightful combination of smoky, charred vegetables and the refreshing flavors of basil and balsamic. It’s perfect as a side dish, appetizer, or even a light main course. Enjoy!