Grilled Vegetables with Basil Vinaigrette

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Grilled Mixed Vegetables with Basil Vinaigrette — 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 recipe!

Grilled Vegetables with Basil Vinaigrette - Grilling gives these simply prepared vegetables the perfect amount of SMOKY flavor!! The basil vinaigrette is LOADED with layers of flavor and ready in 1 minute! Healthy, fast, EASY, minimal cleanup = the PERFECT recipe!!

Grilled Mixed Vegetables with Basil Dressing

This is my idea of a summer dinner. Loads of grilled veggies, simply tossed with olive oil, salt, and pepper, and an easy vinaigrette that’s exploding with flavor.

The dressing comes together in one minute in a blender or food processor and tastes like a beautiful basil plant exploded in your mouth. I mean that in the best way possible.

There’s fresh basil, shallot, rice wine vinegar, honey, and olive oil. Simple but so intensely flavorful. Use my recipe as a guideline but taste and tweak based on what you think it needs.

There’s nothing like the smoky flavor of grilled food and lately I can’t get enough grilled mixed veggies. I’ve eaten this or something similar to this for dinner most nights the past few weeks. Simple, easy, fast, virtually no cleanup, and I don’t heat up my house.

Grilled Vegetables with Basil Vinaigrette - Grilling gives these simply prepared vegetables the perfect amount of SMOKY flavor!! The basil vinaigrette is LOADED with layers of flavor and ready in 1 minute! Healthy, fast, EASY, minimal cleanup = the PERFECT recipe!!

Ingredients in Grilled Mixed Vegetables with Basil Dressing

For this easy grilled veggies recipe that’s perfect for summer, I used:

  • Red and yellow bell peppers
  • Zucchini
  • Yellow squash
  • Baby portobello mushrooms
  • Cauliflower
  • Olive oil
  • Salt
  • Pepper

For the basil sauce for the grilled vegetables  you’ll need the following ingredients:

  • Basil
  • Olive oil
  • Shallot
  • Rice vinegar
  • Honey
  • Salt
  • Pepper

How to Make Grilled Mixed Vegetables 

It doesn’t get any easy than this fast and easy Italian grilled vegetables recipe! Follow these easy steps:

  1. Heat a gas grill to medium-high heat or a grill pan over medium-high heat and spray with nonstick grill spray.
  2. Add the vegetables to a large bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss to combine.
  3. Grill for about 10 minutes total, flipping once or twice as needed.
  4. For the basil dressing, simply add all the ingredients to the canister of a high speed blender and blend away! Drizzle over your grilled veggies as desired.

Grilled Vegetables with Basil Vinaigrette - Grilling gives these simply prepared vegetables the perfect amount of SMOKY flavor!! The basil vinaigrette is LOADED with layers of flavor and ready in 1 minute! Healthy, fast, EASY, minimal cleanup = the PERFECT recipe!!

Can I Grill Other Veggies? 

Yes, of course! Feel free to mix and match based on what you have on hand. Try onions, tomatoes, eggplant, sweet potatoes, even broccoli.

Is it Possible to Add Protein to a Grilled Vegetables Recipes?

Sure it it! If you want to add protein but still keep it light and vegetarian, grilled tofu or tempeh is great. I was going to add some tempeh here but already had plenty going on.

Tip: I prefer grilling tempeh to tofu because it’s much firmer to begin with, holds together better for me, and I like the texture of the final result better.

If you want to add grilled chicken, I have so many summery grilled chicken recipes including Grilled Lime Cilantro Chicken, Grilled Lemon Chicken, or Peach Chili Grilled Chicken

The Best Sauces for Grilled Vegetables

I love using this basil dressing for grilled vegetables, but you can also dunk or drizzle the veggies with one of the following: 

Grilled Vegetables with Basil Vinaigrette - Grilling gives these simply prepared vegetables the perfect amount of SMOKY flavor!! The basil vinaigrette is LOADED with layers of flavor and ready in 1 minute! Healthy, fast, EASY, minimal cleanup = the PERFECT recipe!

How to Store Leftover Grilled Vegetables

It’s always a nice treat to enjoy your grilled vegetables hot and fresh from the grill. However, I tend to make extra to toss over salads in the upcoming day or two.

Generally speaking most grilled vegetables will keep airtight in the fridge for up to 5 days.

The basil vinaigrette isn’t quite as forgiving and will begin to oxidize and turn darker as time passes. The taste won’t be affected but it doesn’t look quite as pretty so I recommend consuming that within 1 to 2 days. Store it airtight in the fridge. 

Your homemade basil dressing is also great drizzled over grilled chicken, steak, or use it as a dip for something as basis as carrot and celery sticks. 

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4.65 from 14 votes

Grilled Mixed Vegetables with Basil Vinaigrette

By Averie Sunshine
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 recipe!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
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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

Serving: 1, Calories: 298kcal, Carbohydrates: 23g, Protein: 6g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 18g, Sodium: 553mg, Fiber: 6g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Grilled Vegetable Sides: 

Grilled Mexican Corn (Elote) — Learn how to make this EASY and FLAVORFUL grilled Mexican street corn at home in minutes!! Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro!!

Grilled Avocado Corn Salad — An EASY and HEALTHY salad that’s ready in 10 minutes and you won’t be able to stop eating it!! Juicy corn, creamy avocado, cilantro, and fresh lime juice is a FIESTA in your mouth!!

Grilled Corn and Avocado Salad - An EASY and HEALTHY salad that's ready in 10 minutes and you won't be able to stop eating it!! Juicy corn, creamy avocado, cilantro, and fresh lime juice is a FIESTA in your mouth!!

Mexican Corn and Black Bean Salad — An EASY corn salad with black beans, zucchini, red onions, cilantro, lime juice, and more!! So much Mexican-inspired FLAVOR in every bite of this family favorite recipe that’s sure to be a hit!!

Creamy Corn and Zucchini Salad— A healthy EASY salad that’s ready in 15 minutes and so flavorful!! Corn, zucchini, cilantro, queso fresco and more are tossed in a DELISH creamy lime sauce!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 5 stars
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  2. 5 stars
    Thank you so much for the recipe (s). Although grilling vegetables appears to be a no-brainer, I wasn’t confident enough with so many different vegetables to go right in. Your step-by-step instructions for each veggie were ideal. Thank you once more!

  3. 5 stars
    Thank you so much for the recipe (s). Although grilling vegetables appears to be a no-brainer, I wasn’t confident enough with so many different vegetables to go right in. Your step-by-step instructions for each veggie were ideal. Thank you once more!

  4. 5 stars
    Thank you so much for the recipe (s). Although grilling vegetables appears to be a no-brainer, I wasn’t confident enough with so many different vegetables to go right in. Your step-by-step instructions for each veggie were ideal. Thank you once more!

  5. This looks truely delicious! I think I will be making it for my parents next week or maybe already tomorrow! :) Thanks for sharing the recipe!

  6. These veggies look so beautiful and delicious! That vinaigrette sounds so good! I’m obsessed with basil!

  7. Looks absolutely lovely. Grilled veggies are the best, aren’t they? That char looks amazing.

  8. These look really good. I always love vegetables on the grill and this looks like a great combination :)

  9. Oooooh YES! These look so darn tasty… they might even get my kids to eat their veggies! Cannot wait to try this recipe!

  10. I am obsessed with grilled vegetables, and I love sauces / toppings (as a general thing). This looks like a fantastic pairing, and I am getting hungry looking at the perfect char you have attained on those glistening veggies!

  11. We make grilled veggies at least 3-4x/week during the summer but I’ve never thought of adding in a vinaigrette! This is going on our menu this week!

    1. You know how I am with sauces and dips, the more the merrier :) It really jazzes up these veggies and it’s a great foundation layer on crackers that I then top with gobs of cheese :)

    1. Thank you :) Now if I just had this and one of your epic cheese boards I’d be in business :)

  12. I can’t believe this….I have made this dressing 3 times already but with a little garlic rather than shallot. My basil plants have been growing faster than I can keep up with and by the time I clip them back I end up with a big bowl of it. I already had pesto in the freezer and was trying to come up with something else to use a lot at one time. It’s quite good on a tomato, cucumber, bell pepper and feta salad too!

    1. I have been in love with this dressing the past few weeks. I receently just went out to a fancy restaurant in Vegas and they had something they called chive oil for bread. Which they claim was just chives, sea salt, and oil. I tried to replicate it but had so much basil on hand (overbought) that I threw basil in too. I use it on crackers when I want something savory rather than reaching for cheese. I wish I had basil plants like yours!