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Recipe : Entry # 8838
Angela Bradley
Recipe Title
Grilled Vegetable Salad with Fresh Basil Vinaigrette
Recipe Theme
August: Summer salads
Side Dishes
Clarke-Washington EMC
½ cup chopped fresh basil
1/3 cup fresh lemon juice
1 teaspoon lemon zest
¾ teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
2 medium zucchini, sliced ¼-inch thick
2 medium yellow squash, sliced ¼-inch thick
1 Vidalia onion, sliced ¼-inch thick
1 large eggplant cut lengthwise ¼-inch thick
In a blender, combine basil, lemon juice and zest, salt and pepper. Blend until smooth. With blender running, slowly add oil. Set vinaigrette aside. Lightly grease a grill pan over medium heat. Grill vegetables in batches 4-5 minutes per side or until tender. Serve vegetables warm with basil vinaigrette.