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Basil-Caper Vinaigrette with Grilled Vegetables


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Basil-Caper Vinaigrette with Grilled Vegetables 0 Picture


  • 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
  • 1/2 tsp Garlic, minced
  • Vegetables:
  • 1/4 c Extra-Virgin Olive Oil
  • Salt & Pepper to taste


Preparation time 10mins
Cooking time 30mins


Step 1

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
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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