Description
A vibrant and healthy recipe featuring a medley of fresh vegetables grilled to perfection and served with a flavorful basil garlic sauce. This dish is perfect as a side or a light main, combining smoky charred notes with a fresh, herbaceous sauce for a delightful summer meal.
Ingredients
Grilled Vegetables
- 3 tablespoons olive oil
- 1 pound asparagus, trimmed
- 1 pound cherry tomatoes, stemmed
- 8 ounces cremini mushrooms, halved
- 2 ears corn, each cut crosswise into 4 pieces
- 2 zucchini, quartered lengthwise
- Kosher salt and freshly ground black pepper, to taste
Basil Garlic Sauce
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- 2 cloves garlic, chopped
- ⅓ cup packed fresh basil leaves
- 3 tablespoons packed fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat Grill: Preheat your grill to medium heat, ensuring it’s hot enough to create nice grill marks and char on the vegetables without burning them.
- Make Basil Garlic Sauce: In a food processor, combine olive oil, Dijon mustard, chopped garlic, fresh basil leaves, and fresh parsley leaves. Blend until the mixture is smooth and vibrant green. Season with kosher salt and freshly ground black pepper to taste. Set the sauce aside for serving.
- Prepare Vegetables: Brush the asparagus, cherry tomatoes, cremini mushrooms, corn pieces, and zucchini thoroughly with olive oil. Season all vegetables with kosher salt and freshly ground black pepper according to your taste.
- Grill Vegetables: Place the vegetables on the preheated grill. Cook, turning occasionally, until they are lightly charred all over. This should take about 3-4 minutes for asparagus, tomatoes, and mushrooms; and 5-8 minutes for corn and zucchini. Be attentive to avoid overcooking.
- Serve: Remove the vegetables from the grill and serve immediately with the prepared basil garlic sauce drizzled over or on the side for dipping. Enjoy the fresh, smoky flavors!
Notes
- For even cooking, space out vegetables on the grill so they char rather than steam.
- You can substitute fresh herbs in the sauce according to preference, such as cilantro or mint.
- If you don’t have a food processor, finely chop the herbs and garlic and whisk with the olive oil and mustard.
- To make this recipe vegan and gluten-free, ensure your Dijon mustard is free from animal products and gluten-containing ingredients.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
