Basil-Caper Vinaigrette with Grilled Vegetables

Basil-Caper Vinaigrette with Grilled Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • Vinaigrette:

  • 1

    c Loosely Packed Fresh Basil Leaves, Finely chopped

  • 3

    Tblsp Extra Virgin Olive Oil

  • 1

    Tblsp Red Wine Vinegar

  • 1

    Tblsp Bottled Capers, drained

  • 2

    tsp Dijon Mustard

  • 1

    tsp Fresh Thyme Leaves, chopped

  • ½

    tsp Garlic, minced

  • Vegetables:

  • ¼

    c Extra-Virgin Olive Oil

  • Salt & Pepper to taste


Combine all ingredients in small bowl. Serve with grilled fresh vegetables such as: Green, Red, Yellow, Orange Peppers, cored & quartered. Red Onion, slice into 1/2" slices or quartered. Whole Mushrooms. Zucchini or Summer squash, halved lengthwise. Baby Carrots, parboiled Scallions Asparagus Artichokes, remove tough outer leaves, trim stem, cut in half & remove chokes, rub outside with fresh lemon. Place in boiling water, seasoned with 1 Tblsp fresh lemon juice & 1 tsp salt. Simmer until tender. New Potatoes or Red Potatoes par boiled & cut in 1/2. Toss vegetables with olive oil, salt & pepper. Grill on both sides until tender BUT NOT MUSHY..Serve with Vinaigrette.


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