Grilled Summer Vegetables with Herb Dressing

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Grilled Summer Vegetables with Herb Dressing


The story behind Grilled Summer Vegetables with Herb Dressing


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 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


  • 1 each red, yellow and green bell peppers, cored and cut into quarters
  • 2 zucchini, trimmed and cut length-wise into 1/4 inch slices
  • 2 yellow crookneck or yellow zucchini, trimmed and cut length-wise into 1/4 inch slices
  • 12 mushrooms, cleaned with stems removed
  • 1 eggplant, sliced across into 1/2 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
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh oregano*
  • 1 tablespoon minced fresh thyme*
  • 1/2 teaspoon minced fresh rosemary*
  • 1/2 teaspoon minced fresh tarragon*
  • 1/2 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.


Step 1

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.

Step 2

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).

Step 3

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.

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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    23g (3g Sat, 17g Mono, 2g Poly)

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