Grilled Vegetables with Herb Vinaigrette
Ingredients
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 Tbsp dijon mustard
- 1 Tbsp minced garlic
- 2 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh parsley
- 2 tsp fresh thyme leaves
- 1/2 tsp diamond kosher salt
- cracked pepper to taste
- seasonal vegetables of your choice see blog post for suggestions
Instructions
- Combine everything except for the olive oil and vegetables in a small bowl
- Add olive oil in a slow steady stream, whisking the entire time until smooth and emulsified
- Taste and adjust seasoning if needed
- Prepare vegetables and cut into evenly sized pieces, making sure they're big enough that they won't slip between the grates of your grill.
- Toss fresh vegetables in just enough vinaigrette to lightly coat them before grilling. Save remaining vinaigrette to drizzle over vegetables when they're done.
- Heat grill to medium and make sure the grates are clean so that your veggies don't stick
- Grill veggies, turning once as they get grill marks.* Hard vegetables can take up to 15-20 minutes minutes and softer veggies as little as 3-4. The Farmer’s Almanac has a great chart that you can use as reference (there's a link in the blog post)
- Once all the vegetables are cooked arrange on a platter, drizzle with a little more vinaigrette, top with a few twists from the pepper mill and maybe some flakey salt
- Enjoy!
Notes
*I prefer to place the vegetables on the grill starting with the ones that will take the longest and ending with the ones that take the least. From there I use a sharp knife to check for the amount of doneness I prefer and remove them to a large baking sheet as they’re ready. I like some veggies (like summer squash and asparagus) on the crisp side and others (like colorful bell peppers) soft and almost melty. In my opinion there is no right or wrong here- only your preference.