Grilled Mixed Vegetables with Basil Vinaigrette

Grilled Mixed Vegetables with Basil Vinaigrette is a delightful and healthy side dish perfect for any occasion. The bright colors and smoky flavors of the grilled vegetables, combined with the vibrant basil vinaigrette, make this dish not only visually appealing but also packed with flavor. Whether you’re hosting a summer barbecue or looking for an easy weeknight dinner addition, this recipe is versatile enough to suit any meal. Plus, it’s quick to prepare and requires minimal cleanup!

Why You’ll Love This Recipe

• Quick Preparation: With just 10 minutes of prep time, you can have a delicious side ready in no time.
• Packed with Flavor: The grilling process adds a smoky taste that elevates the natural sweetness of the vegetables.
• Healthy Choice: This dish is low in calories and high in nutrients, making it a great addition to any balanced diet.
• Versatile Ingredients: You can easily substitute vegetables based on what you have on hand or your personal preferences.
• Fresh Basil Vinaigrette: The homemade dressing adds a burst of freshness that compliments the grilled veggies perfectly.

Tools and Preparation

Before you begin cooking, gather your tools to ensure a smooth cooking experience. Having everything ready will help streamline the process and keep your kitchen organized.

Essential Tools and Equipment

• Grill or grill pan
• Mixing bowl
• Whisk
• Cutting board
• Knife

Importance of Each Tool

• Grill or grill pan: Essential for achieving that perfect smoky flavor while cooking your vegetables evenly.
• Mixing bowl: A handy tool for preparing your basil vinaigrette and tossing your vegetables with oil and seasoning.
• Whisk: Helps to emulsify the vinaigrette ingredients smoothly, ensuring every bite is flavorful.

Ingredients

To prepare Grilled Mixed Vegetables with Basil Vinaigrette, you’ll need the following fresh ingredients:

For the 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, or substitute with broccoli florets
• 1 tablespoon olive oil
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

For the 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 apple vinegar, or substitute with apple cider vinegar
• 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)

How to Make Grilled Mixed Vegetables with Basil Vinaigrette

Step 1: Prepare the Vegetables

Begin by washing all your vegetables thoroughly. Slice the zucchini, yellow squash, red bell pepper, yellow bell pepper, and remove cores from portobello mushrooms. Cut cauliflower into florets if necessary.

Step 2: Season the Vegetables

In a mixing bowl, combine all your prepared vegetables. Drizzle with olive oil and season with salt and pepper. Toss well until all pieces are evenly coated.

Step 3: Grill the Vegetables

Preheat your grill or grill pan over medium heat. Once hot, place your seasoned vegetables onto the grill. Cook for about 5-7 minutes per side until they are tender and have nice grill marks.

Step 4: Make the Basil Vinaigrette

While your vegetables are grilling, prepare the vinaigrette. In a separate mixing bowl, combine fresh basil leaves, shallot, olive oil, rice apple vinegar, honey, salt, black pepper, and water if desired. Whisk until well blended.

Step 5: Serve

Once grilled vegetables are done cooking, remove them from heat. Drizzle basil vinaigrette over warm vegetables right before serving. Enjoy this delicious side dish as part of any meal!

How to Serve Grilled Mixed Vegetables with Basil Vinaigrette

Grilled Mixed Vegetables with Basil Vinaigrette is a versatile dish that complements a variety of meals. Here are some creative serving suggestions to enhance your dining experience.

As a Standalone Salad

• Serve the grilled vegetables warm or at room temperature as a hearty salad. Drizzle extra basil vinaigrette on top for added flavor.

With Quinoa

• Pair the grilled veggies with fluffy quinoa for a nutritious and filling meal. Season the quinoa lightly for a balanced taste.

In Tacos

• Use these grilled vegetables as a delicious filling for tacos. Add some avocado and fresh salsa for an exciting twist.

Over Pasta

• Toss the grilled mixed vegetables with your favorite pasta and additional basil vinaigrette for a quick and satisfying dish.

How to Perfect Grilled Mixed Vegetables with Basil Vinaigrette

Grilling can elevate any vegetable dish, but there are ways to ensure your Grilled Mixed Vegetables turn out perfectly every time.

• Choose Fresh Ingredients: Using fresh, seasonal vegetables will enhance the flavor and texture of your dish.

• Preheat Your Grill: Make sure your grill is hot before adding the vegetables. This helps achieve nice grill marks and prevents sticking.

• Cut Vegetables Evenly: Slice your vegetables into uniform sizes to ensure they cook evenly. This prevents some from being overcooked while others are undercooked.

• Don’t Overcrowd the Grill: Give each piece space so they can grill properly. This allows for better heat circulation and more even cooking.

Best Side Dishes for Grilled Mixed Vegetables with Basil Vinaigrette

Grilled Mixed Vegetables with Basil Vinaigrette pairs wonderfully with many side dishes. Here are some excellent options to consider:

1. Garlic Herb Rice: Fluffy rice infused with garlic and herbs provides a perfect base for your grilled veggies.

2. Lemon Roasted Potatoes: Crispy potatoes roasted with lemon zest add a zesty complement to the smoky flavors of the vegetables.

3. Creamy Hummus: Serve alongside creamy hummus and pita chips to create a delightful appetizer plate.

4. Couscous Salad: A light couscous salad mixed with cherry tomatoes, cucumber, and herbs brings freshness to your meal.

5. Stuffed Bell Peppers: These colorful peppers filled with grains and spices make an eye-catching side dish that matches well.

6. Chickpea Salad: A protein-packed chickpea salad adds texture and nutrition, making it an excellent companion for grilled veggies.

7. Baked Sweet Potato Wedges: These naturally sweet wedges create a lovely contrast to the savory grilled vegetables.

8. Spinach & Feta Stuffed Mushrooms: These flavorful mushrooms provide an earthy taste that complements the charred veggies beautifully.

Common Mistakes to Avoid

Grilling mixed vegetables may seem straightforward, but there are common mistakes that can affect the final dish. Here are some tips to help you get it right.

• Boldly choose your vegetables – Not all vegetables grill equally. Some may become mushy while others may not cook through. Stick to those that hold up well, like zucchini, bell peppers, and mushrooms.
• Boldly ignore seasoning – Skipping seasoning can lead to bland flavors. Always season your veggies with salt, pepper, or marinades before grilling for maximum taste.
• Boldly overcrowd the grill – Packing too many vegetables on the grill can lead to uneven cooking. Give each piece enough space to ensure they grill properly and develop a nice char.
• Boldly neglecting the vinaigrette – A great vinaigrette enhances your grilled veggies. Make sure to blend fresh ingredients like basil and olive oil for a flavor boost.
• Boldly skipping preheating – Grilling on a cold surface can make it difficult for your veggies to sear correctly. Always preheat your grill for even cooking.
• Boldly ignoring presentation – A visually appealing dish is more inviting. Arrange your grilled mixed vegetables nicely on a platter for an attractive presentation.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the grilled mixed vegetables to cool before sealing for best results.

Freezing Grilled Mixed Vegetables with Basil Vinaigrette

• Freeze in a freezer-safe bag or container for up to 3 months.
• Make sure to remove as much air as possible from bags before sealing.

Reheating Grilled Mixed Vegetables with Basil Vinaigrette

• Oven – Preheat oven to 350°F (175°C). Spread the vegetables on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave – Place in a microwave-safe bowl and cover with a damp paper towel. Heat on medium power in 1-minute intervals until warm.
• Stovetop – Sauté in a non-stick skillet over medium heat for about 5 minutes or until heated through.

Frequently Asked Questions

Here are some common questions regarding the preparation and enjoyment of grilled mixed vegetables.

How do I make the best Grilled Mixed Vegetables with Basil Vinaigrette?

To achieve the best results, use fresh seasonal vegetables, season adequately, and don’t overcrowd the grill.

Can I use other vegetables in this recipe?

Absolutely! Feel free to substitute any firm vegetables you enjoy such as asparagus, eggplant, or even carrots.

What can I serve with Grilled Mixed Vegetables with Basil Vinaigrette?

These grilled veggies pair well with chicken, turkey, or as a topping on salads and grain bowls.

How long does it take to grill mixed vegetables?

Grilling typically takes around 10-15 minutes depending on the type and size of your vegetable pieces.

Final Thoughts

Grilled Mixed Vegetables with Basil Vinaigrette is a delightful side dish that brings out the natural flavors of fresh produce. This recipe is not only easy but also versatile; you can customize it by using different herbs or adding spices. Give it a try at your next meal!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grilled Mixed Vegetables with Basil Vinaigrette

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• Author: Dian
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Grilled Mixed Vegetables with Basil Vinaigrette is a vibrant and healthful side dish that brings the flavors of summer to your table. The colorful medley of grilled zucchini, bell peppers, and mushrooms is enhanced by a zesty basil vinaigrette, making this dish not only visually appealing but also bursting with flavor. Perfect for barbecues, family dinners, or as a simple weeknight addition, this recipe is quick to prepare and easy to customize based on your favorite seasonal vegetables. Enjoy the smoky charred taste of fresh produce while keeping your meal light and nutritious.

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Ingredients

Scale 1x2x3x

• 1 medium zucchini
• 1 medium yellow squash
• ½ large red bell pepper
• ½ large yellow bell pepper
• 6 baby portobello mushrooms
• 2 cups cauliflower florets
• 1 tablespoon olive oil
• Fresh basil leaves
• Rice apple vinegar
• Honey

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Instructions

1. Wash and slice all vegetables into uniform pieces for even cooking.
2. In a mixing bowl, combine vegetables with olive oil, salt, and pepper; toss well.
3. Preheat grill or grill pan over medium heat. Grill vegetables for 5-7 minutes per side until tender and marked.
4. While grilling, blend basil leaves, shallot, olive oil, rice apple vinegar, honey, salt, and pepper in a bowl to create the vinaigrette.
5. Drizzle vinaigrette over grilled vegetables before serving warm.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 90
• Sugar: 5g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg