Easy Grilled Vegetables

Easy Grilled Vegetables

Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!

Easy Grilled Vegetables

I’ll be honest. I’m not entirely the biggest veggie-eater.

Nope, my priorities are typically on bread, pasta, anything with cheese, more bread, and maybe more pasta.

But if they’re grilled, I will eat every single vegetable there is. Smothered, topped, drizzled with this epic basil sauce. So perfectly tangy, so perfectly garlicky.

Not like vampire-garlicky but just enough for that wonderful kick.

Easy Grilled Vegetables

Easy Grilled Vegetables

Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!

Print Recipe

20 minutes10 minutes

Ingredients:

  • 3 tablespoons olive oil
  • 1 pound asparagus, trimmed
  • 1 pound cherry tomatoes, stemmed
  • 8 ounces cremini mushrooms, halved
  • 2 ears corn, each cut crosswise into 6 pieces
  • 2 zucchini, quartered lengthwise
  • Kosher salt and freshly ground black pepper, to taste

For the basil garlic sauce

  • 1/2 cup olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, chopped
  • 1/3 cup packed fresh basil leaves
  • 3 tablespoons packed fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat grill to medium heat.
  2. To make the basil garlic sauce, combine 1/2 cup olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside.
  3. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
  4. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini.
  5. Serve immediately with basil garlic sauce.

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