Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You'll want this sauce on everything!
4.9 stars (7 ratings)
Ingredients
3tablespoonsolive oil
1poundasparagus, trimmed
1poundcherry tomatoes, stemmed
8ouncescremini mushrooms, halved
2earscorn, each cut crosswise into 4 pieces
2zucchini, quartered lengthwise
Kosher salt and freshly ground black pepper, to taste
For the basil garlic sauce
½cupolive oil
2 ½tablespoonsred wine vinegar
1teaspoonDijon mustard
2clovesgarlic, chopped
⅓cupfresh basil leaves, packed
3tablespoonsfresh parsley leaves, packed
Kosher salt and freshly ground black pepper, to taste
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.