Grilled Mixed Vegetables with Basil Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful mix of grilled summer vegetables—zucchini, bell peppers, mushrooms, and more—tossed in a vibrant basil vinaigrette. Smoky from the grill and bursting with herby flavor, this is the perfect vegetable side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium zucchini (trimmed and sliced on the bias into 1/2-inch rounds)
- 1 medium yellow squash (trimmed and sliced on the bias into 1/2-inch rounds)
- half of 1 large red bell pepper (seeded and sliced into 1/2-inch strips)
- half of 1 large yellow bell pepper (seeded and sliced into 1/2-inch strips)
- about 6 baby portobello mushrooms (with cores removed)
- about 2 cups cauliflower florets (broccoli florets may be substituted)
- 1 tablespoon olive oil
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- about 2 cups fresh basil leaves (loosely packed (about 2 ounces or about 2 large handfuls))
- about 1/3 cup olive oil
- half of 1 large shallot (about the size of 2 cloves of garlic)
- 2 tablespoons rice wine vinegar (apple cider or your favorite vinegar may be substituted)
- 1 tablespoon honey (or to taste (agave may be substituted))
- splash water (optional see note below)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 306mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 488mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 306MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.