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Grilled Vegetables with Herb Vinaigrette
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT35M15 Minutes
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Yield:6-8 Servings
Ingredients
- 3 bell peppers (red, yellow, and orange), whole
- 3 zucchini, sliced in half lengthwise
- 2 ears of corn, shucked
- 2 sweet onions (red or yellow), sliced into 2-3 thick rounds
- Olive oil
- Salt and pepper
- Herb Vinaigrette:
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon chopped fresh herbs (chives, dill, mint, thyme) or 1 teaspoon dried Italian seasoning
- ⅓ cup olive oil
- Salt and freshly ground black pepper
- Red chili flakes to taste
- Fresh basil leaves, torn
- Crumbled feta, goat cheese, or shaved parmesan, optional
- 3 bell peppers (red, yellow, and orange), whole
- 3 zucchini, sliced in half lengthwise
- 2 ears of corn, shucked
- 2 sweet onions (red or yellow), sliced into 2-3 thick rounds
- Olive oil
- Salt and pepper
- Herb Vinaigrette:
- 25.56g red wine vinegar
- 1 lemon, juiced
- 4.26g lemon zest
- 4.26g Dijon mustard
- 4.26g honey
- 12.78g chopped fresh herbs (chives, dill, mint, thyme) or 1 teaspoon dried Italian seasoning
- 78.86ml olive oil
- Salt and freshly ground black pepper
- Red chili flakes to taste
- Fresh basil leaves, torn
- Crumbled feta, goat cheese, or shaved parmesan, optional
Kick your menu up a notch with this grilled vegetable side dish. The addition of vinaigrette and fresh herbs really elevate this summer favorite. Try adding cheese and beans for a more substantial dish!
Preparation
STEP 1
Preheat grill to high heat.
STEP 2
Rub peppers with oil and place on hot grill. Cook peppers until skin is charred and black. Place in a paper bag or plastic covered bowl and let sit for 10-15 minutes (this will help skins remove more easily later).
STEP 3
While peppers are steaming rub remaining veggies with oil and season with salt and pepper. Grill zucchini, corn, and onions until dark grill lines appear and vegetables are crisp tender, about 5 minutes.
STEP 4
Peel off skins, discard stems and seeds of peppers and cut into strips.
STEP 5
Chop onions and cut the corn off the cob. Slice zucchini into thick half-moons. Combine all vegetables in a serving bowl.
STEP 6
For vinaigrette, mix vinegar, lemon juice, zest, mustard, honey and herbs. Slowly whisk in oil. Season to taste with salt, pepper and red chile flake.
STEP 7
Toss vegetables with vinaigrette. Garnish with fresh basil leaves and cheese if you choose!
Options
Toss in cooked or canned corona or gigante beans (from the olive bar) as a great addition for more protein.
For a dramatic affect you can also leave veggies in large pieces and serve on platter.
You can also use a pre-made Italian or herb vinaigrette.
Leftovers (or the whole recipe if you wish) makes a delicious pasta salad tossed with cooked and cooled pasta!