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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.
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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
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