Sizzling Grilled Vegetable Medley

Get ready to elevate your grilling game with this colorful and flavorful vegetable medley! Paired with a tangy, garlicky basil sauce, this dish is sure to be the star of your next barbecue. Let’s dive into this simple yet impressive recipe that celebrates the best of summer produce.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients:

For the Grilled Vegetables:
– 3 tablespoons extra virgin olive oil
– 1 pound asparagus, trimmed
– 1 pound cherry tomatoes
– 8 ounces cremini mushrooms, halved
– 2 ears corn, each cut into 4 pieces
– 2 zucchini, quartered lengthwise
– Sea salt and freshly ground black pepper, to taste

For the Zesty Basil Garlic Sauce:
– 1/2 cup extra virgin olive oil
– 2 1/2 tablespoons red wine vinegar
– 1 teaspoon Dijon mustard
– 2 cloves garlic, roughly chopped
– 1/3 cup fresh basil leaves, packed
– 3 tablespoons fresh parsley leaves, packed
– Sea salt and freshly ground black pepper, to taste

‍ Instructions:

1. Preheat your grill to medium heat.

2. For the sauce: In a food processor, combine olive oil, vinegar, Dijon mustard, garlic, basil, and parsley. Blend until smooth and vibrant green. Season with salt and pepper to taste. Set aside.

3. Brush the prepared vegetables with olive oil and season generously with salt and pepper.

4. Grill the vegetables in batches:
– Asparagus, tomatoes, and mushrooms: 3-4 minutes, turning occasionally
– Corn and zucchini: 5-8 minutes, turning occasionally
Look for light char marks and tender-crisp texture.

5. Arrange the grilled vegetables on a platter and serve immediately with the basil garlic sauce on the side.

Chef’s Tips:
– For even cooking, try to cut vegetables in similar sizes.
– The basil garlic sauce can be made ahead and stored in the refrigerator for up to 3 days.
– Experiment with different vegetables based on seasonal availability.

This grilled vegetable medley is a celebration of summer flavors and textures. The natural sweetness of the corn and tomatoes, the earthiness of the mushrooms, and the crisp-tender texture of the asparagus and zucchini create a perfect balance. The star of the show, however, is the vibrant basil garlic sauce. Its tangy, herby flavor profile complements the smoky char of the grilled vegetables beautifully.

Whether you’re hosting a backyard barbecue or looking for a healthy side dish, this recipe is sure to impress. It’s not only delicious but also versatile – try it as a side to grilled meats or fish, or serve it as a vegetarian main course over quinoa or couscous. The possibilities are endless with this colorful and flavorful dish!