The char from the grill adds another level of flavor to this dish. The inherent flavors of each vegetable are brought out by the basil vinaigrette. This is definitely a recipe to keep for the books.
- Prep Time:10m
- Cook Time:10m
- Total Time:20m
- Serves: 2 people
- Category: Appetizers & Snacks, Sides, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Grilled Veggies
- 1 medium zucchini, sliced into 1/2" rounds
- 1 medium yellow squash, sliced into 1/2" rounds
- half of 1 large red bell pepper, sliced into 1/2" strips
- half of 1 large yellow bell pepper, sliced into 1/2" strips
- 6 baby portobello mushrooms, cores removed
- 2 c cauliflower florets
- 1 tbsp. olive oil
- sea salt and pepper to taste
For the Dressing
- 2 c fresh basil leaves, loosely packed
- 1/3 c olive oil
- half of 1 large shallot, chopped
- 2 tbsp. apple cider vinegar
- 1 tbsp. raw honey
- sea salt and pepper to taste
Instructions
- Prep your vegetables and toss them in olive oil, sea salt, and pepper. Heat your grill to a medium flame and allow it to warm up for a few minutes.
- Place the vegetable slices on the grill and cook for 5 minutes on each side. Once they are done, remove them from the grill and plate them.
- While your vegetables are cooking, blend all of the dressing ingredients in a blender. Drizzle this over the vegetables once you remove them from the grill.
