Grilled Vegetables with Lemon-Basil Dressing
Serves: 6-8
  • Lemon-Basil Dressing: (this makes a lot of dressing, but if you cut it in half the blender doesn't have enough stuff to blend well)
  • ¼ cup fresh lemon juice
  • 2-3 teaspoons Dijon mustard
  • ¾ teaspoon sea salt
  • 2 small garlic cloves
  • ¾ cup basil leaves
  • ½ cup unrefined, cold-pressed extra-virgin olive oil
  • Unrefined, cold-pressed extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper to taste
  • 2 sweet bell peppers, cut in half, cored and halves cut in half
  • 2 medium zucchini, trimmed and sliced lengthwise in half or into thirds or sliced on a diagonal into ½-inch slices.
  • 1 medium eggplant, trimmed and sliced crosswise into ½-inch slices
  • 1 red onion, cut cross-wise into ¼-inch slices
  1. Preheat a grill over medium high heat or heat a grill pan.
  2. Place all dressing ingredients (start with 2 teaspoons of Dijon) in a blender and puree. Taste for seasoning. Set aside.
  3. Lightly brush the vegetables with olive oil. Sprinkle with sea salt and black pepper to taste.
  4. Grill each vegetable according to doneness. Each one takes a different amount of time, but plan on 2-5 minutes per side.
  5. Arrange vegetables on a platter and serve the dressing on the side or drizzled on top.
Recipe by Pamela Salzman at