Vegetables grilled until caramelized and tender crisp and doused with the most fabulous herb vinaigrette around!
I've been dying to bring you this 8th installment of my Summer Fresh Recipe Series. This next side dish is a beauty, and a tasty one at that. It screams summertime and just begs to be eaten!
The focus is on the fresh summer vegetables and all the fresh herbs you can get your hands on!
I've come a long way since childhood. Yes, I have.
There was a time I would never have looked twice at this platter, crinkling up my nose.
But not today.
I've changed.
You couldn't drag me away from these now.
And the vinaigrette... let's just say I could bathe in it!
Enjoy!
Grilled Vegetable Platter
VEGETABLES
5-6 Campari tomatoes
3-4 large carrots, peeled
1 bunch large asparagus, wooden ends removed
1-2 zucchinis, cut on the bias
1-2 yellow summer squash, cut on the bias
FOR THE VINAIGRETTE
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
3 cloves garlic, minced
2 Tbsp fresh basil, chopped, plus whole leaves for garnish
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste
Preheat grill to medium high heat.
In a medium bowl stir together all the ingredients for the vinaigrette. Brush all sides of the vegetables with some of the vinaigrette and allow to marinate for about 10 minutes.
Grill vegetables straight on the grill until tender crisp and they have good grill marks on them, turning over as needed. About 10 minutes.
Remove from grill to a platter and drizzle with some of the remaining vinaigrette. Serve immediately.
The focus is on the fresh summer vegetables and all the fresh herbs you can get your hands on!
GRILLED VEGETABLE PLATTER
I've come a long way since childhood. Yes, I have.
There was a time I would never have looked twice at this platter, crinkling up my nose.
But not today.
I've changed.
You couldn't drag me away from these now.
And the vinaigrette... let's just say I could bathe in it!
Enjoy!
Summer Fresh Recipe Series
Grilled Vegetable Platter
VEGETABLES
5-6 Campari tomatoes
3-4 large carrots, peeled
1 bunch large asparagus, wooden ends removed
1-2 zucchinis, cut on the bias
1-2 yellow summer squash, cut on the bias
FOR THE VINAIGRETTE
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
3 cloves garlic, minced
2 Tbsp fresh basil, chopped, plus whole leaves for garnish
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste
Preheat grill to medium high heat.
In a medium bowl stir together all the ingredients for the vinaigrette. Brush all sides of the vegetables with some of the vinaigrette and allow to marinate for about 10 minutes.
Grill vegetables straight on the grill until tender crisp and they have good grill marks on them, turning over as needed. About 10 minutes.
Remove from grill to a platter and drizzle with some of the remaining vinaigrette. Serve immediately.
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