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