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Grilled Vegetables with Basil Vinaigrette

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Ingredients

Vegetables

  • 1 medium zucchini trimmed and sliced on the bias into 1/2-inch rounds
  • 1 medium yellow squashHalf of 1 large red bell pepper seeded and sliced into 1/2-inch strips
  • Half of 1 large yellow bell pepper
  • About 6 baby portobello mushrooms with cores removed
  • About 2 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon freshly ground black pepper

Basil Vinaigrette

  • About 2 cups fresh basil leaves
  • About 1/3 cup olive oil
  • Half of 1 large shallot
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Splash water optional

Instructions

Vegetables

  • Heat a gas grill to medium-high heat.
  • Grease with nonstick spray.
  • Toss together the vegetables and oil, in a large bowl.
  • Season with salt and pepper.
  • Place vegetables on grill, making sure not to overlap.
  • Cook for 5 minutes per side, until tender and as blackened as desired.

Basil Vinaigrette

  • Remove from heat and set aside.
  • Add all ingredients, except water, to a blender.
  • Blend on high speed until smooth.
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Course; Barbecue / Vegetables
Diets; Vegetarian