Name: Grilled Vegetables with Herb Vinaigrette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 2 medium zucchini, sliced into 1/2-inch rounds; 2 medium yellow squash, sliced into 1/2-inch rounds; 1 large red bell pepper, seeded and cut into 1-inch pieces; 1 large yellow bell pepper, seeded and cut into 1-inch pieces; 1 medium red onion, cut into 1/2-inch wedges; 1 small eggplant, sliced into 1/2-inch rounds; 8 oz button mushrooms, halved; 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 2 cloves garlic, minced; 2 tablespoons fresh basil, finely chopped; 1 tablespoon fresh parsley, finely chopped; 1 teaspoon fresh thyme leaves; Salt and freshly ground black pepper to taste

Instructions

Prepare the vegetables

Wash and cut all vegetables as indicated in the ingredients list. Place them in a large bowl and toss with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
Preheat the grill

Heat a grill or grill pan to medium-high heat (about 400°F/200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
Grill the vegetables

Arrange the vegetables in a single layer on the grill. Cook for 3-5 minutes per side, or until they have distinct grill marks and are tender but not mushy. Work in batches if necessary to avoid overcrowding.
Make the herb vinaigrette

While the vegetables are grilling, whisk together the remaining 1 tablespoon of olive oil, white wine vinegar, Dijon mustard, minced garlic, chopped basil, parsley, and thyme in a small bowl. Season with salt and pepper to taste.
Dress and serve

Transfer the grilled vegetables to a serving platter. Drizzle the herb vinaigrette over the warm vegetables and gently toss to coat. Serve immediately for the best flavor, or at room temperature.

Grilled Vegetables with Herb Vinaigrette

Ingredients

Instructions

Nutritional Information