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    Home » Recipes » Grilled Summer Vegetables with Herb Dressing

    Grilled Summer Vegetables with Herb Dressing

    Published: Mar 16, 2013 · Modified: Aug 14, 2021 by Linda Baker · This post may contain affiliate links

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    This recipe for Grilled Summer Vegetables with Herb Dressing is delicious and easy to prepare.

    Grilled Summer Vegetables with Herb Dressing on a green platter.

    The story behind Grilled Summer Vegetables with Herb Dressing

    This recipe for Grilled Summer Vegetables with Herb Dressing I developed as a part of a Backyard Tuscan Garden Party for my client. It was published in an advertorial that appeared as a part of Gourmet Magazine’s Gourmet GuestList.com series.

    Also included on the menu was: Grilled Tuscan Bread Salad, Skewers with Italian Style Chimichurri, and Toasted Polenta Cake, with Glazed Stone Fruit and Olive Oil Vanilla Ice Cream.

    Serve with a nice chilled Sauvignon Blanc or Pinot Grigio. Either will be lovely with the herbs and veggies, and both are so refreshing on a warm summer day.

    Grilled Summer Vegetables with Herb Dressing on a green platter.

    Grilled Summer Vegetables with Herb Dressing

    LindySez
    This recipe for Grilled Summer Vegetables with Herb Dressing is delicious and easy to prepare.
    No ratings yet
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    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Salad, Vegetables
    Cuisine Italian
    Servings 6 servings
    Calories 260 kcal

    Ingredients
      

    • 1 each red yellow and green bell peppers, cored and cut into quarters
    • 2 zucchini trimmed and cut lengthwise into ¼ inch slices
    • 2 yellow crookneck or yellow zucchini trimmed and cut lengthwise into ¼ inch slices
    • 12 mushrooms cleaned with stems removed
    • 1 eggplant sliced across into ½ inch rounds
    • 1 large red onion sliced into 4 even rounds
    • extra virgin olive oil to coat
    • For the Dressing:
    • 2 tablespoons white balsamic or white wine vinegar
    • ½ teaspoon Dijon mustard
    • 1 clove garlic minced
    • 1 tablespoon minced fresh oregano*
    • 1 tablespoon minced fresh thyme*
    • ½ teaspoon minced fresh rosemary*
    • ½ teaspoon minced fresh tarragon*
    • ½ cup extra virgin olive oil
    • salt and pepper to taste
    • *no worries if you don't have ALL the fresh herbs use what you have on hand.

    Instructions
     

    • In a large bowl, toss the peppers, squashes, and mushrooms together with enough oil to coat; add a good pinch of salt and pepper. Brush the eggplant and onions with oil; season lightly with salt and pepper, set the vegetables aside.
    • In the work bowl of a food processor, combine all the dressing ingredients, except the olive oil. Turn on the processor; slowly pour the oil into the work tube, run the machine until the ingredients are well incorporated and emulsified. Taste and season with salt and pepper; divide the dressing between two bowls. (You could also do this in a blender).
    • Heat the barbecue to medium-high. working in batches, if necessary, place the vegetables on the grill; grill until tender and lightly charred, basting occasionally with the dressing. Remove the cooked vegetables to a serving platter; drizzle with remaining dressing. Season to taste with salt and pepper. Serve warm or at room temperature.

    Nutrition

    Serving: 1gSodium: 68mgFiber: 5gCalories: 260kcalPolyunsaturated Fat: 17gSaturated Fat: 3gFat: 21gProtein: 3gCarbohydrates: 18g
    Keyword grilled vegetables, summer vegetables BBQ
    Tried this recipe?Let us know how it was!

    Related

    « Grilled Tuscan Bread Salad
    Lamb Skewers with Italian Style Chimichurri »

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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