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–+ servings
Easy Grilled Vegetables

Easy Grilled Vegetables

Yield: 6 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!
4.9 stars (8 ratings)

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 4 pieces
  • 2 zucchini, quartered lengthwise
  • Kosher salt and freshly ground black pepper, to taste

For the basil garlic sauce

  • ½ cup olive oil
  • 2 ½ tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, chopped
  • ⅓ cup packed fresh basil leaves
  • 3 tablespoons packed fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat grill to medium heat.
  • To make the basil garlic sauce, combine 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.
  • Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
  • 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.
  • Serve immediately with basil garlic sauce.