Easy Grilled Vegetables
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!
I’ll be honest. I’m not entirely the biggest veggie-eater.
Nope, my priorities are typically on bread, pasta, anything with cheese, more bread, and maybe more pasta.
But if they’re grilled, I will eat every single vegetable there is. Smothered, topped, drizzled with this epic basil sauce. So perfectly tangy, so perfectly garlicky.
Not like vampire-garlicky but just enough for that wonderful kick.
TOOLS FOR THIS RECIPE
Cast iron grill pan or large cast iron skillet
EASY GRILLED VEGETABLES: FREQUENTLY ASKED QUESTIONS
Bell peppers, eggplant, cauliflower and broccoli would all be great additions.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Recipe
Yield: 6 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Ingredients
Instructions
1. Preheat grill to medium heat.
2. To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside.
3. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
4. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini.
5. Serve immediately with basil garlic sauce.
