Grilled Vegetables with Basil Vinaigrette

By Afton

Ingredients

• Basil Vinaigrette:
• 8 zucchini and yellow squash (4 of each), cut crosswise into slices 1/2" thick
• 3 bell peppers, cut into slices
• 12 oz fresh mushrooms, washed and dried
• 24 asparagus spears, trimmed
• Olive oil, salt and pepper
• 1/4 c red wine vinegar
• 1 shallot, finely chopped
• 2 t Dijon mustard
• 1/2 t salt
• 1/4 t pepper
• 1/2 c olive oil
• 2 T chopped fresh basil

Details

Adapted from tnhomeandfarm.com

Preparation

Step 1

Whisk vinegar, shallot, mustard, salt and pepper. Add oil slowly, stirring constantly. Add basil.
Heat gas grill to medium high. Toss zucchini and squash with olive oil, and salt and pepper to taste. Grill with lid down for two minutes and open for one minute. Remove. Follow the same process for the peppers and mushrooms. Brush asparagus with olive oil and sprinkle with salt and pepper. Grill with lid down two minutes and one minute with lid up. Remove. Arrange all vegetables on serving platter and drizzle with vinaigrette.