Grilled Vegetables with Lemon-Basil Dressing
Servings: 6 -8
Ingredients
- 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 1/2-inch slices.
- 1 medium eggplant trimmed and sliced crosswise into ½-inch slices
- 1 red onion cut <g class="gr_ gr_59 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling" id="59" data-gr-id="59">cross-wise</g> into ¼-inch slices
Instructions
- Preheat a grill over <g class="gr_ gr_60 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="60" data-gr-id="60">medium high</g> heat or heat a grill pan.
- Place all dressing ingredients (start with 2 teaspoons of Dijon) in a blender and puree. Taste for seasoning. Set aside.
- Lightly brush the vegetables with olive oil. Sprinkle with sea salt and black pepper to taste.
- Grill each vegetable according to doneness. Each one takes a different amount of time, but plan on 2-5 minutes per side.
- Arrange vegetables on a platter and serve the dressing on the side or drizzled on top.