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