1large zucchini, sliced on diagonal (about ¼ inch)
2ed, yellow, or orange bell pepper, seeded and sliced into 1 inch wide strips
4ouncesbaby bella mushrooms, sliced in half
½medium red onion, wedged
2tbspExtra virgin olive oil
½tsppink Himalayan sea salt
¼tspfreshly ground black pepper
¼cupExtra virgin olive oil
2tbspfresh lemon juice
1cupfresh basil leaves, packed
pinchcrushed 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.