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Home » Recipes » Recipes

Grilled Summer Vegetables with Basil Vinaigrette

Published: May 18, 2018 · Modified: Jun 28, 2023 by Marisa Moore·

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Grilled vegetables on a plate with basil vinaigrette in the background

Upgrade your meal with these grilled summer vegetables drizzled with a homemade fresh basil vinaigrette. Enjoy these vegetable skewers solo or with grilled fish, chicken, or tofu! 

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Grilled Summer Vegetables with Basil Vinaigrette

This post may contain affiliate links, which means if you purchase an item, I may get a small commission at no cost to you.

It’s officially grilling season and whether you are doing it out back or inside on a rainy day, be sure to add some veggies to the plate. I’m showing you how I make grilled vegetables indoors and then take them up a notch with a fresh basil vinaigrette.

Try these grilled summer vegetables with homemade basil vinaigrette for a simple side or hearty salad! Click to Tweet

Grill the vegetables you have on hand. Here, I’m going with zucchini, red onions, and red, yellow and orange bell peppers (because all the colors were on sale this week!). I also added baby bella mushrooms to the mix for the hearty, earthy texture.

No matter which vegetables or mushrooms you choose, aim to cut them about the same size. This way you don’t end up with a mixture of limp and undercooked vegetables on the same skewer.

Stirring chopped vegetables

Once ALLLLL the washing and chopping are done, you’re ready to season the veggies. I kept it simple.

I added fresh ground Himalayan sea salt and black pepper and extra virgin olive oil. The olive oil adds a fruitiness that balances out the vegetal flavors. And remember, that basil vinaigrette will come in at the end to finish off the dish with pizzazz!

Pouring olive oil on vegetables

Because it’s been raining here all week, and I didn’t feel like dealing with charcoal, I used my trusty, 10-year-old cast iron grill pan to make the vegetable skewers.

To prevent sticking, I sprayed it with avocado oil – which can take the heat without smoking up the house too much.

Tips for perfect grilled vegetables

Cut the vegetables in uniform sizes. This allows for even cooking. Taking time to make similar sized pieces means all of the vegetables will get cooked without any of them burning or getting too soft.

Flip the vegetables once. Let the vegetable stay in place for 3-5 minutes per side to get nice grill marks and flavor. For larger chunks, you’ll need about 5 minutes on medium-high heat but smaller vegetable slices will cook quicker so just keep an eye on them.

I like to maintain a bit of bite in my vegetables. Cook the vegetables longer if you prefer softer ones.

Serve immediately. Grilled vegetables are best served warm on the same day. Because of the high water content, they will get soggy in the refrigerator. If that happens, toss them into a salad or blend into a sauce the next day.

NOTE: If you’re grilling indoors or using a grill grate outside, you can actually skip the skewers.

Summer Vegetables on a grill

The fresh basil vinaigrette is easily blended in a high powered blender and will keep for up to a week.  Here’s the simple recipe. Enjoy it and cheers to a great summer!

Summer Vegetables on a grill

Grilled Summer Vegetables with Basil Vinaigrette

Marisa Moore, RDN
Upgrade your meal with these grilled summer vegetables drizzled with a homemade fresh basil vinaigrette. Enjoy these vegetable skewers solo or with grilled fish, chicken, or tofu! 
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Side Dish
Cuisine American
Servings 4
Calories 155 kcal

Equipment

  • Cast Iron Grill Pan

Ingredients
  

Vegetable Skewers

  • 1 large zucchini, sliced on diagonal (about ¼ inch)
  • 2 ed, yellow, or orange bell pepper, seeded and sliced into 1 inch wide strips
  • 4 ounces baby bella mushrooms, sliced in half
  • ½ medium red onion, wedged
  • 2 tablespoon Extra virgin olive oil
  • ½ teaspoon pink Himalayan sea salt
  • ¼ teaspoon freshly ground black pepper

Basil Vinaigrette

  • ¼ cup Extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1 cup fresh basil leaves, packed
  • 2 cloves fresh garlic
  • pinch crushed red pepper flakes
  • coarse salt to taste

Instructions
 

  • Heat a grill pan or outdoor grill. Prepare it by brushing the grill lightly with oil so the food won’t stick. Add the vegetables to the grill (in batches if needed to avoid overcrowding). Grill on medium-high heat about 3 minutes per side or longer depending on the how soft you like your vegetables.
  • While the vegetables cook, add vinaigrette ingredients to a blender and puree until smooth. You will have extra basil vinaigrette so check out that post for ways to use it up.
  • Add the cooked mixed vegetables to a serving platter. Drizzle with half the basil vinaigrette and leave the rest for guests to add more if desired.

Notes

Serving note: Skewer the vegetables before or after grilling to make it easy for guests to grab and go.

Nutrition

Calories: 155kcal
Tried this recipe?Let us know how it was!

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Grilled vegetables on a plate with basil vinaigrette in the background

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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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