Posted inVegetables

Grilled Summer Vegetables with Herb Dressing

Grilled Summer Vegetables with Herb Dressing

Grilled Summer Vegetables with Herb Dressing

Welcome to my WordPress food blog! Today, we’re diving into the heart of summer with a delightful and vibrant dish: Grilled Summer Vegetables with Herb Dressing. This recipe not only highlights the natural sweetness and juiciness of seasonal vegetables but also infuses them with a refreshing herbaceous flavor that will leave your taste buds dancing.

Introduction

The beauty of grilling lies in its ability to enhance the natural flavors of vegetables without overpowering them. In this dish, we’ll be grilling a medley of summer’s finest produce—zucchini, bell peppers, eggplant, and tomatoes—to create a harmonious balance of textures and colors. The herb dressing, made from fresh herbs like basil, parsley, and mint, adds a layer of complexity that elevates the dish from simple grilled veggies to a gourmet experience.

Ingredients

  • Vegetables: 4 medium zucchinis, 2 large bell peppers (any color), 1 large eggplant, 3 large tomatoes
  • Herb Dressing: 1/2 cup fresh basil leaves, 1/4 cup fresh parsley, 1/4 cup fresh mint, 2 garlic cloves, 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, salt and pepper to taste
  • Seasonings: 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, salt and pepper to taste
  • Optional: 1/4 cup grated Parmesan cheese for topping

Preparation

Before we start grilling, it’s essential to prepare our vegetables properly. This ensures even cooking and prevents any part of the dish from becoming too mushy or undercooked.

  1. Cut the vegetables: Slice the zucchinis and eggplant into 1-inch thick rounds. Cut the bell peppers into quarters, removing seeds and stems. Halve the tomatoes lengthwise.
  2. Season the vegetables: In a small bowl, mix olive oil, smoked paprika, dried oregano, salt, and pepper. Brush this mixture generously over all sides of the prepared vegetables. Let them marinate for at least 15 minutes to allow the flavors to penetrate.
  3. Prepare the herb dressing: While the vegetables are marinating, prepare the herb dressing. In a blender or food processor, combine fresh basil, parsley, mint, garlic, extra virgin olive oil, balsamic vinegar, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.

Grilling

Grilling is an art form, especially when dealing with delicate vegetables. Proper technique ensures that each piece is perfectly charred on the outside while remaining tender and juicy inside.

  1. Heat the grill: Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are white-hot before placing the vegetables on the grate.
  2. Grill the vegetables: Place the seasoned vegetables on the grill, starting with the zucchinis and eggplant, which take longer to cook. Grill for about 5-7 minutes per side, turning occasionally, until they have nice grill marks and are slightly softened. Add the bell peppers and tomatoes after about 3 minutes, as they cook faster. Continue grilling until all vegetables are tender and slightly charred.
  3. Rest the vegetables: Once cooked, remove the vegetables from the grill and let them rest for a few minutes. This allows the juices to redistribute, ensuring each bite is moist and flavorful.

Serving

The final step is bringing everything together to create a visually stunning and delicious dish.

  1. Arrange the vegetables: On a serving platter, arrange the grilled vegetables in an appealing manner. You can slice the zucchinis and eggplant into smaller pieces if desired, but leaving them whole adds a rustic touch.
  2. Dress with herb dressing: Drizzle the herb dressing generously over the grilled vegetables. Toss gently to coat evenly, ensuring every piece is infused with the aromatic flavors.
  3. Add optional toppings: For an extra burst of flavor, sprinkle grated Parmesan cheese over the top. Garnish with additional fresh herbs if desired.

Variations and Pairings

This versatile dish can be adapted to suit different tastes and dietary preferences. Here are some ideas:

  • Vegetarian: Serve alongside a quinoa salad or grilled bread for a hearty vegetarian meal.
  • Vegan: Omit the Parmesan cheese and use vegan alternatives such as nutritional yeast or dairy-free cheese shreds.
  • Gluten-Free: Ensure all ingredients are gluten-free and serve with gluten-free bread or rice pilaf.
  • Protein Addition: For those looking for more protein, add grilled chicken, tofu, or tempeh to the plate.

Nutritional Information

Grilled Summer Vegetables with Herb Dressing is not only delicious but also packed with nutrients. Here’s a breakdown of what you’re getting per serving:

Calories Fat Carbohydrates Protein Fiber Vitamins
Approximately 200 calories 12g 18g 4g 6g Rich in Vitamins A, C, and K

Conclusion

Grilled Summer Vegetables with Herb Dressing is a celebration of fresh, seasonal produce. It’s perfect for summer barbecues, picnics, or simply enjoying a healthy and flavorful meal at home. The combination of smoky grilled vegetables and refreshing herb dressing creates a symphony of flavors that will delight both the eyes and palate. Enjoy this dish as a main course or side dish, and don’t forget to share your creations with me on social media!