Grilled Vegetables with Basil Vinaigrette
Ingrediënten
Vegetables
- 1 medium zucchini trimmed and sliced on the bias into 1/2-inch rounds
- 1 medium yellow squashHalf of 1 large red bell pepper seeded and sliced into 1/2-inch strips
- Half of 1 large yellow bell pepper
- About 6 baby portobello mushrooms with cores removed
- About 2 cups cauliflower florets
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
Basil Vinaigrette
- About 2 cups fresh basil leaves
- About 1/3 cup olive oil
- Half of 1 large shallot
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Splash water optional
Instructies
Vegetables
- Heat a gas grill to medium-high heat.
- Grease with nonstick spray.
- Toss together the vegetables and oil, in a large bowl.
- Season with salt and pepper.
- Place vegetables on grill, making sure not to overlap.
- Cook for 5 minutes per side, until tender and as blackened as desired.
Basil Vinaigrette
- Remove from heat and set aside.
- Add all ingredients, except water, to a blender.
- Blend on high speed until smooth.
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