Grilled Mixed Vegetables with Basil Vinaigrette
User Reviews
4.6
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4 servings
-
Calories
298 kcal
-
Cuisine
American
Grilled Mixed Vegetables with Basil Vinaigrette
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🌶️🧅🍄 Grilling gives these simply prepared vegetables the perfect amount of SMOKY flavor! The basil sauce is LOADED with layers of flavor and ready in 1 minute! Healthy, fast, EASY, minimal cleanup = the PERFECT side dish recipe!
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Ingredients
Vegetables
- 1 medium zucchini trimmed and sliced on the bias into 1/2-inch rounds
- 1 medium yellow squash trimmed and sliced on the bias into 1/2-inch rounds
- half of 1 large red bell pepper seeded and sliced into 1/2-inch strips
- half of 1 large yellow bell pepper seeded and sliced into 1/2-inch strips
- about 6 baby portobello mushrooms with cores removed
- about 2 cups cauliflower florets broccoli florets may be substituted
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
Basil Vinaigrette
- about 2 cups fresh basil leaves loosely packed (about 2 ounces or about 2 large handfuls)
- about 1/3 cup olive oil
- half of 1 large shallot about the size of 2 cloves of garlic
- 2 tablespoons rice wine vinegar apple cider or your favorite vinegar may be substituted
- 1 tablespoon honey or to taste (agave may be substituted)
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- splash water optional see note below
Instructions
Vegetables
- Heat a gas grill to medium-high heat or a grill pan over medium-high heat and spray with nonstick grill spray.
- To a large bowl, add the vegetables, oil, salt, pepper, and toss to coat evenly.
- Arrange vegetables on grill in a single layer and cook for about 5 minutes on first side, flip and cook for about 5 minutes on second side, or until as done, tender, and as blackened as desired. All grills, vegetables, and personal preference for blackening vary; cook until done based on your variables. Remove vegetables from grill, arrange on a platter; set aside.
Basil Vinaigrette
- To the canister of a high speed blender or food processor, add all ingredients except water, and blend on high speed until smooth.* (See Notes)
- Taste and make any necessary flavor adjustments (more salt, pepper, honey, etc.).
- Serve vinaigrette with the vegetables either on the side or drizzled over the top.
Notes
- *Note – I used a Vita-Mix and the ingredients were just underneath the level of the blade so it was spinning around and not blending them so I added a splash of water just to bring the level up high enough to catch on the blade. I chose water rather than oil to save calories and fat but you could use more oil, or double the batch and add more basil, shallot, etc.
- Storage: Vinaigrette will begin to oxidize within 48 hours so I recommend consuming it sooner rather than later. However it will taste fine despite the appearance so technically will keep airtight in the fridge for up to 5 days. Grilled vegetables are optimal when warm and fresh but will keep airtight in the fridge for up to 5 days. For that reason, I make extra and add them to salads in the upcoming days.
Nutrition Information
Show Details
Serving
1serving
Calories
298kcal
(15%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
18g
Sodium
553mg
(23%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 298kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 18g | 106% |
| Sodium | 553mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
39 reviews
Excellent
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