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Grilled Vegetables With A Basil Vinaigrette

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


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


  1. 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.
  2. 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.
  3. 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.