Grilled Vegetables with Basil Vinaigrette

grilled vegetables

perfect for any barbecue, this simple to make, yet tasty recipe is the perfect way to get people eating their vegetables

Dietary recommended vegetable intake varies on gender, activity level and age. Though it is common consensus that most people around the world do not consume the appropriate recommendations of vegetables in their day to day diet. Aim to have vegetables a common and almost natural part of your time. Change up the vegetables you consume on a daily or weekly basis to ensure you are providing yourself a diverse array of essential vitamins and minerals your body that needs for optimal growth and health. This simple grilled vegetable recipe is one way of many to ensure you are eating adequate amounts of diverse vegetables, and having a delicious dish at the same time.

Grilled Vegetables with Basil Vinaigrette


2 red bell peppers, cut into fourths and deseeded
2 white onions, cut into fourths
2 red onions, cut into fourths
3 zucchini, cut lengthwise into ½ inch thick pieces
3 yellow squash, cut lengthwise into ½ inch thick pieces
3 Japanese eggplants, cut lengthwise into ½ inch thick pieces
1 cup mushrooms
3 jalapenos, halved lengthwise

¼ cup olive oil, plus 2 tablespoons more
3 tablespoons balsamic vinegar
3-4 garlic cloves, minced
2 tablespoon fresh basil, chopped
2 teaspoon dried oregano
2 teaspoon sumac spice
Salt to taste
Cracked black pepper to taste


  1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). In a large bowl add all of the vegetables and mix well with 3 tablespoons olive oil. Add salt a pepper to taste.
  2. Working in batches, grill the vegetables until tender and lightly charred all over. Bell peppers and onions will take about 5 minutes on each side, 3 ½ minutes on each side for the zucchini, squash, eggplant, mushrooms, and jalapeno. Do not move around vegetables once they are on the grill too often or grill marks will not be achieved.
  3. While that is cooking, mix together the remaining 2 tablespoons of oil, balsamic vinegar, crushed garlic, basil, oregano, and sumac. Add salt and pepper to taste to this mixture.
  4. When all vegetables are done, drizzle this garlic and herb mixture over the vegetables. Serve warm and enjoy!

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