Grilled Summer Veggies with Herb Dressing
-
- Prep time
- 15 min
-
- Cook time
- 10 min
-
- Servings
- 6 Servings
-
- Serving size
-
1 cup and 1 tbsp dressing
Ingredients
-
zucchini (sliced)
- 2 med
- 2 med
-
-
red bell pepper (sliced)
- 1 med
- 1 med
-
-
yellow bell pepper (sliced)
- 1 med
- 1 med
-
-
red onion (sliced into rings)
- 1 med
- 1 med
-
-
cherry tomatoes (halved)
- 1 cup
- 237 g
-
-
olive oil
- 2 tbsp
- 30 g
-
-
salt
- 1/4 tsp
- 1 g
-
-
black pepper
- 1/2 tsp
- 2 g
-
-
Extra Virgin Olive Oil (for the dressing)
- 1/4 cup
- 59 g
-
-
balsamic vinegar (for the dressing)
- 2 tbsp
- 30 g
-
-
garlic (minced, for the dressing)
- 1 clove
- 1 clove
-
-
fresh basil (chopped, for the dressing)
- 1 tbsp
- 15 g
-
-
fresh parsley (chopped, for the dressing)
- 1 tbsp
- 15 g
-
-
fresh thyme (for the dressing)
- 1 tsp
- 5 g
-
-
salt (for the dressing)
- 1/4 tsp
- 1 g
-
-
black pepper (for the dressing)
- 1/4 tsp
- 1 g
-
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Directions
-
Preheat the grill to medium-high heat.
-
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 black pepper.
-
Grill the veggies for about 10 minutes or until they are tender and have grill marks, turning occasionally.
-
Remove the grilled veggies from the heat.
-
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 black pepper.
-
Arrange the grilled veggies on a serving platter. Serve the dressing on the side.