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 bomb exploded in your mouth. I mean that in the best way possible.

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!!

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 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!!

Here I used red and yellow bell peppers, zucchini, yellow squash, baby portobello mushrooms, and cauliflower. Mix and match based on what you have on hand. Try onions, tomatoes, eggplant, sweet potatoes, even broccoli.

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. 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.

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 Vegetables with Basil Vinaigrette
Yield: serves 2 to 4

Grilled Vegetables with Basil Vinaigrette

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

This is my idea of a summer dinner. Simple, easy, fast, virtually no cleanup, and I don’t heat up my house. 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 with fresh basil, shallot, rice wine vinegar, honey, and olive oil. Simple but so intensely flavorful. I used red and yellow bell peppers, zucchini, yellow squash, baby portobello mushrooms, and cauliflower. Mix and match based on what you have on hand.

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
  • 1/2 teaspoon salt, or to taste
  • 1/2 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)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • splash water, optional see note below

Instructions

  1. Vegetables – Heat a gas grill to medium-high heat or a grill pan over medium-high heat and spray with nonstick grill spray.
  2. To a large bowl, add the vegetables, oil, salt, pepper, and toss to coat evenly.
  3. 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.
  4. 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. 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. 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. Vinaigrette will keep airtight in the fridge for up to 5 days. Vegetables are best warm and fresh but will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 298Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 553mgCarbohydrates: 23gFiber: 6gSugar: 13gProtein: 6g

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