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GRILLED VEGETABLES WITH BASIL VINAIGRETTE

Grilling always adds great flavor to food and vegetables are no exception. They simply rise to a whole new level in taste. The types of vegetables and vegetable combinations you can use are plentiful, providing a lot of variety.

Plan: (Standard & Vegan/Vegetarian)

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Serving information: One serving equals one cup cooked vegetables and 2 Tablespoons equals one serving of healthy fat.

GRILLED VEGETABLES WITH BASIL VINAIGRETTE

Grilling always adds great flavor to food and vegetables are no exception. They simply rise to a whole new level in taste. The types of vegetables and vegetable combinations you can use are plentiful, providing a lot of variety. Adding a vinaigrette to the mix brightens up the flavors and balances out the natural sweetness of the caramelizing vegetables. Just like the vegetables themselves, you can add different herbs for variety, or add Dijon mustard instead to lend to a different flavor altogether. Grill as many or as few of the vegetables suggested. They are great leftover.

INGREDIENTS

  • 2 large sweet onions, cut into 4 or 6 wedges, leaving root on
  • 2 medium zucchinis, sliced lengthwise into 1/2-inch slices
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 2 red, orange or yellow peppers, seeded and cut into 4-6 wedge (You can also use asparagus, broccolini, mushrooms, bunch of kale, etc)
  • Pink Himalayan salt & ground pepper, to taste

Vinaigrette: A standard ratio for a vinaigrette is 3-parts oil to 1-part vinegar. I like more of a vinegar taste and make mine 2-parts oil to 1-part vinegar. You can always start with a 2:1 ratio and add more oil if it’s too tart.

  • 1/2 cup extra virgin olive oil
  • 4 Tbsp. red wine vinegar
  • 2 cloves of garlic, minced (from jar is fine)
  • Pink Himalayan salt & ground pepper, to taste
  • 1/4 red pepper flakes, optional
  • 2 Tbsp. chopped fresh basil leaves
  • (Can add stevia drops, to taste, for a sweeter vinaigrette)

INSTRUCTIONS

  1. Brush the vegetables lightly with avocado or olive oil, then sprinkle with salt and pepper. Grill the vegetables until tender and lightly charred on both sides (about 15-20 minutes for onion, 8-10 minutes for bell peppers, zucchini and eggplant – or to your desired doneness)
  2. For the vinaigrette, whisk together the olive oil, vinegar, garlic, salt, pepper and red pepper flakes. Adjust taste with stevia, if needed. Mix in the chopped basil.
  3. Cut vegetables into smaller pieces and drizzle with vinaigrette.
  4. You don’t have to refrigerate basic vinaigrette without garlic or herbs and can leave it on the counter. However, if you add garlic and herbs, refrigerate it. The olive oil will solidify, so just set it out for a while before use or sit it in a bowl of warm water to soften. Shake it well before using.