Description
This recipe for Easy Grilled Vegetables highlights seasonal produce with a bold basil garlic sauce, perfect for any occasion.
Ingredients
Scale
- 1 pound Asparagus, trimmed
- 1 pound Cherry tomatoes, stemmed
- 8 ounces Cremini mushrooms, halved
- 2 ears Corn, cut into 4 pieces each (Substitute with frozen corn if fresh isn’t available.)
- 2 Zucchini, quartered lengthwise (Yellow squash can be used as an alternative.)
- Olive oil (Can substitute with avocado oil.)
- ½ cup Basil, packed, chopped (Cilantro can be a substitute.)
- 2.5 tablespoons Red wine vinegar (White wine vinegar can also be used.)
- 1 teaspoon Dijon mustard (Can be omitted if unavailable.)
- 2 cloves Garlic, chopped (Reduce for a milder flavor.)
- 3 tablespoons Parsley, packed, chopped (Other herbs like dill can be tried.)
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the Grill: Start by preheating your grill to medium heat, around 375°F to 400°F.
- Make the Basil Garlic Sauce: Blend together basil, red wine vinegar, Dijon mustard, garlic, and parsley. Drizzle in olive oil until smooth.
- Prepare the Vegetables: Drizzle olive oil over asparagus, tomatoes, mushrooms, zucchini, and corn. Season with salt and pepper.
- Grill the Vegetables: Place veggies on the grill, cooking asparagus, tomatoes, and mushrooms for 3-4 minutes. Grill corn and zucchini for 5-8 minutes.
- Serve with Sauce: Arrange grilled vegetables on a platter and drizzle with basil garlic sauce.
Notes
- Adjust garlic according to your taste.
- Feel free to mix and match vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Grilled Vegetables, Basil Garlic Sauce, Easy Recipe