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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.
What other summer vegetables can I add to the grill?
Bell peppers, eggplant, cauliflower and broccoli would all be great additions.
What if I don’t have a grill?
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!
Easy Grilled Vegetables
Yield: 6servings
Prep: 20 minutesminutes
Cook: 10 minutesminutes
Total: 30 minutesminutes
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!
Kosher salt and freshly ground black pepper, to taste
Prevent your screen from going dark
Instructions
Preheat grill to medium heat.
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.
Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
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.