Grilled Vegetables with Basil Vinaigrette
This is my idea of a summer dinner. Simple, easy, fast, virtually no cleanup, and I dont heat up my house. Loads of grilled veggies, simply tossed with olive oil, salt, and pepper, and an easy vinaigrette thats 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.
This is my idea of a summer dinner. Simple, easy, fast, virtually no cleanup, and I dont heat up my house. Loads of grilled veggies, simply tossed with olive oil, salt, and pepper, and an easy vinaigrette thats 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.
- 1 tablespoon olive oil
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1 medium zucchini, trimmed and sliced on the bias into 1/2
- 1 medium yellow squash, trimmed and sliced on the bias int
- 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 floret
- 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 clov
- 2 tablespoons rice wine vinegar (apple cider or your favorite v
- 1 tablespoon honey or to taste (agave may be substituted)
- splash water optional see note below
- Carbohydrate 5.06673333520507 g
- Cholesterol 0 mg
- Fat 1.72281666739034 g
- Fiber 0.297677083495736 g
- Protein 0.134515625006815 g
- Saturated Fat 0.243626666766591 g
- Serving Size 1 1 Serving (8g)
- Sodium 0.722291666772001 mg
- Sugar 4.76905625170933 g
- Trans Fat 0.0472141666862639 g
- Calories 34 calories
Step-by-step
- 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.
- 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.
My Simple Summer Grilled Vegetable Delight
Summer evenings call for meals that are as light and refreshing as the season itself. For me, that means minimal effort in the kitchen and maximum flavor on the plate. This grilled vegetable recipe is my go-to; it's a perfect blend of simplicity and deliciousness, requiring almost no cleanup and keeping my kitchen cool on those hot summer days.
The star of the show is, undoubtedly, the vibrant medley of grilled vegetables. I typically use zucchini, yellow squash, bell peppers (red and yellow are my favorites), baby portobello mushrooms, and cauliflower. But honestly, the beauty of this recipe lies in its flexibility. Feel free to experiment! Use whatever vegetables are freshest at your local market or already in your crisper drawer. The grilling process brings out the natural sweetness and subtle char, creating a delightful contrast in textures and tastes.
Before grilling, I simply toss the vegetables with olive oil, salt, and pepper. This basic seasoning allows the natural flavors of the vegetables to shine through. The grilling itself is quick and easy. A few minutes per side, and you have perfectly cooked vegetables, tender yet with a slightly charred exterior. The best part? The wonderful smoky aroma that fills your kitchen and patio while the vegetables are grilling.
But the real magic happens with the basil vinaigrette. This vibrant green dressing is incredibly easy to whip up in a blender. Fresh basil, shallot, rice wine vinegar, honey, and olive oil combine to create a flavor explosion in your mouth. The sharpness of the vinegar is perfectly balanced by the sweetness of the honey, while the basil adds a fresh, herbaceous note. It's simple, yet it elevates the grilled vegetables to a whole new level.
I've found that this dish is incredibly versatile. It's equally delicious served warm straight off the grill or at room temperature. The vinaigrette adds a wonderful pop of freshness, cutting through the slight char of the vegetables and creating a symphony of flavors. It's also perfect for meal prepping – the vegetables and vinaigrette store well in the refrigerator for several days, making it an ideal choice for busy weeknights.
Beyond its ease and flavor, this recipe is also a testament to the beauty of simple ingredients. It's a celebration of fresh, seasonal produce, transformed with minimal fuss into a truly satisfying meal. It’s a dish I love sharing with friends and family, and it consistently receives rave reviews. So, gather your favorite vegetables, fire up the grill, and get ready for a culinary experience that is both impressive and effortless. The beauty of this dish isn't just in its taste, but also in the simplicity of the process itself – a perfect reflection of a summer evening spent enjoying good food and good company.
This simple, yet elegant meal is a true testament to the philosophy that sometimes, less is more. It's a reminder that the most memorable culinary experiences don't always require complex techniques or a long list of ingredients. Instead, it's the quality of the ingredients and the thoughtful combination of flavors that create a truly exceptional dish. This is more than just a recipe; it’s a summer experience.
Serving suggestions: This dish is wonderfully versatile. It's fantastic on its own as a light and healthy meal or as a side dish alongside grilled meats or fish. You can also add crumbled feta cheese for a salty, tangy kick or a sprinkle of toasted nuts for added crunch. No matter how you choose to serve it, this grilled vegetable dish is sure to be a crowd-pleaser.
