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Grilled Summer Veggies with Herb Dressing
15 min prep time
10 min cook time
6servings
Recipe by
Homemade
Photo by
Homemade
How to Make Grilled Summer Veggies with Herb Dressing
Grilled Summer Veggies with Herb Dressing is a delightful and healthy side dish perfect for summer. This recipe features fresh zucchinis, red and yellow bell peppers, red onion rings, and cherry tomatoes, all tossed in olive oil and seasoned with salt and black pepper. The veggies are grilled to perfection, giving them a tender texture and beautiful grill marks.
The dish is complemented by a flavorful herb dressing made with extra virgin olive oil, balsamic vinegar, minced garlic, fresh basil, parsley, thyme, salt, and black pepper. It's a great option for people with diabetes and is both vegetarian and vegan-friendly.
15 min prep time
10 min cook time
6servings
1 cup and 1 tbsp dressing
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Step-By-Step Instructions:
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Preheat the grill to medium-high heat.
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In a large bowl, toss sliced zucchinis, red and yellow bell peppers, red onion rings, and halved cherry tomatoes with olive oil. Season with salt and 1/2 tsp black pepper.
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Grill the veggies for about 10 minutes or until they are tender and have grill marks, turning occasionally.
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Remove the grilled veggies from the heat.
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To make the dressing: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, chopped fresh basil, chopped fresh parsley, fresh thyme leaves, salt, and 1/4 tsp black pepper.
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Arrange the grilled veggies on a serving platter. Serve the dressing on the side.
Nutrition facts
6 Servings
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Serving Size
1 cup and 1 tbsp dressing
- Amount per serving Calories 153
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Total Fat
13.7g
- Saturated Fat 1.9g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 200mg
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Total Carbohydrate
8g
- Dietary Fiber 1g
- Total Sugars 4g
- Added Sugars 0g
- Protein 1g
- Potassium 167mg
- Phosphorous 22mg
Ingredients
zucchini (sliced)
2 med
red bell pepper (sliced)
1 med
yellow bell pepper (sliced)
1 med
red onion (sliced into rings)
1 med
cherry tomatoes (halved)
1 cup
olive oil
2 tbsp
salt
1/4 tsp
black pepper (divided use)
3/4 tsp
Extra Virgin Olive Oil (for the dressing)
1/4 cup
balsamic vinegar (for the dressing)
2 tbsp
garlic (minced, for the dressing)
1 clove
fresh basil (chopped, for the dressing)
1 tbsp
fresh parsley (chopped, for the dressing)
1 tbsp
fresh thyme (for the dressing)
1 tsp
salt (for the dressing)
1/4 tsp
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