Grilled Vegetables With Vinaigrette
Grilling vegetables enhances their natural flavors and adds a smoky charred taste.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 medium Zucchini
- 2 large Bell peppers
- 1 medium Red onion
- 1 cup Cherry tomatoes
- 2 tablespoon Olive oil
- 2 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 handful Fresh basil leaves
Instructions
- Preheat the grill to medium-high heat.
- Slice the zucchini, bell peppers, and red onion into thick slices.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper to make the vinaigrette.
- Brush the vegetables with the vinaigrette.
- Grill the vegetables for 4-5 minutes per side, or until they are tender and have grill marks.
- Remove the vegetables from the grill and let them rest for 5 minutes.
- Arrange the grilled vegetables on a platter and drizzle with the remaining vinaigrette.
- Garnish with fresh basil leaves.
- Serve warm or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.