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Summer Vegetables on a grill

Grilled Summer Vegetables with Basil Vinaigrette

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! 
Course Side Dish
Cuisine American
Keyword grilled vegetables recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 155kcal


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 tbsp Extra virgin olive oil
  • ½ tsp pink Himalayan sea salt
  • ¼ tsp freshly ground black pepper

Basil Vinaigrette

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


  • 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.


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


Calories: 155kcal