4.9 from 24 votes
Easy Grilled Vegetables
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Course:
Side Dish
Cuisine:
American , International , Vegetarian
Ingredients
- 3 tablespoons olive oil
- 1 pound asparagus trimmed
- 1 pound cherry tomatoes stemmed
- 8 ounces cremini mushrooms halved
- 2 ears corn each cut crosswise into 4 pieces
- 2 zucchini quartered lengthwise
- Kosher salt and freshly ground black pepper to taste
For the basil garlic sauce
- ½ cup olive oil
- 2 ½ tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic chopped
- ⅓ cup packed fresh basil leaves
- 3 tablespoons packed fresh parsley leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat grill to medium heat.
- To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside.
- Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
- Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini.
- Serve immediately with basil garlic sauce.
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