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 Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Grill
Cuisine: American
Keyword: best grilled veggies, dressing grilled vegetables, easy grilled veggies, grilled mixed vegetables, grilled veggies recipe, Italian grilled vegetables, recipe for grilled veggies, sauce for grilled vegetables
Servings: 4
Calories: 298kcal
Author: Averie Sunshine
Ingredients
Vegetables
1medium zucchinitrimmed and sliced on the bias into 1/2-inch rounds
1medium yellow squashtrimmed and sliced on the bias into 1/2-inch rounds
half of 1 large red bell pepperseeded and sliced into 1/2-inch strips
half of 1 large yellow bell pepperseeded and sliced into 1/2-inch strips
about 6 baby portobello mushroomswith cores removed
about 2 cups cauliflower floretsbroccoli florets may be substituted
1tablespoonolive oil
½teaspoonsaltor to taste
½teaspoonfreshly ground black pepperor to taste
Basil Vinaigrette
about 2 cups fresh basil leavesloosely packed (about 2 ounces or about 2 large handfuls)
about 1/3 cup olive oil
half of 1 large shallotabout the size of 2 cloves of garlic
2tablespoonsrice wine vinegarapple cider or your favorite vinegar may be substituted
1tablespoonhoneyor to taste (agave may be substituted)
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.