How to prepare Grilled Vegetables with Basil Vinaigrette ?

Preparation:       

Preparation time: 10 mins 

Cooking time: 20 mins 

Serving: 4

Ingredients:

 Vegetables

• 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

 Basil Vinaigrette 

• 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 favourite vinegar may be substituted)
• 1 tablespoon honey, or to taste (agave may be substituted)
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• Splash water, optional see note below

Instructions:

1. Heat a gas grill to medium-high heat or a grill pan over medium-high heat and spray with a nonstick grill spray.
2. To a large bowl, add the vegetables, oil, salt, pepper, and toss to coat evenly.
3. Arrange vegetables on grill in a single layer and cook for about 5 minutes on the first side, flip and cook for about 5 minutes on the second side, or until as done, tender, and as blackened as desired. All grills, vegetables, and personal preference for blackening vary; cook until done based on your variables. Remove vegetables from the grill, arrange on a platter; set aside.
4. Basil Vinaigrette – To the canister of a high-speed blender or food processor, add all ingredients except water, and blend on high speed until smooth. Note – I used a Vita-Mix and the ingredients were just underneath the level of the blade so it was spinning around and not blending them so I added a splash of water just to bring the level up high enough to catch on the blade. I chose water rather than oil to save calories and fat but you could use more oil, or double the batch and add more basil, shallot, etc. Taste and make any necessary flavour adjustments (more salt, pepper, honey, etc.). Serve vinaigrette with the vegetables either on the side or drizzled over the top. Vinaigrette will keep airtight in the fridge for up to 5 days. Vegetables are best warm and fresh but will keep airtight in the fridge for up to 5 days.

Posted by Coba Grills and we thank Averie Cooks for this delicious recipe and the recipe link is https://www.averiecooks.com/grilled-vegetables-basil-vinaigrette/