BBQs and potlucks always seem to need more veggies to balance out the meaty mains and starchy side dishes. One of my favorite, and easy, sides to bring in the summer is a plate with grilled vegetables and a yummy dressing or sauce. These veggies can be served warm or at room temperature, with leftovers doubling as a flavorful addition to frittatas, pastas, sandwiches, or soup the next day!
Grilled Vegetables with Lemon-Basil Dressing
Ingredients
For The Lemon-Basil Dressing
- ¼ cup fresh lemon juice
- 2-3 teaspoons Dijon mustard
- ¾ teaspoon sea salt
- 2 small garlic cloves
- ¾ cup basil leaves
- ½ cup unrefined cold-pressed extra-virgin olive oil
For The Grilled Vegetables
- Unrefined cold-pressed extra-virgin olive oil
- Sea salt
- Freshly ground black pepper to taste
- 2 sweet bell peppers cut in half, cored and halves cut in half
- 2 medium zucchini trimmed and sliced lengthwise in half or into thirds or sliced on a diagonal into ½-inch slices
- 1 medium eggplant trimmed and sliced crosswise into ½-inch slices
- 1 red onion cut cross-wise into ¼-inch slices
Instructions
- Preheat a grill over medium-high heat or heat a grill pan.
- Place all dressing ingredients (start with 2 teaspoons of Dijon) in a blender and puree. Taste for seasoning. Set aside.
- Lightly brush the vegetables with olive oil. Sprinkle with sea salt and black pepper to taste.
- Grill each vegetable according to doneness. Each one takes a different amount of time, but plan on 2 to 5 minutes per side.
- Arrange vegetables on a platter and serve the dressing on the side or drizzled on top.
Notes
Credit: Pamela Salzman