Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!
I’ll be honest. I’m not entirely the biggest veggie-eater.
Nope, my priorities are typically on bread, pasta, anything with cheese, more bread, and maybe more pasta.
But if they’re grilled, I will eat every single vegetable there is. Smothered, topped, drizzled with this epic basil sauce. So perfectly tangy, so perfectly garlicky.
Not like vampire-garlicky but just enough for that wonderful kick.
Easy Grilled Vegetables
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!
appetizer
Easy Grilled Vegetables
Chungah Rhee
Ingredients:
- 3 tablespoons olive oil
- 1 pound asparagus, trimmed
- 1 pound cherry tomatoes, stemmed
- 8 ounces cremini mushrooms, halved
- 2 ears corn, each cut crosswise into 4 pieces
- 2 zucchini, quartered lengthwise
- Kosher salt and freshly ground black pepper, to taste
For the basil garlic sauce
- 1/2 cup olive oil
- 2 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, chopped
- 1/3 cup packed fresh basil leaves
- 3 tablespoons packed fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Directions:
- Preheat grill to medium heat.
- To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside.
- Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
- Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini.
- Serve immediately with basil garlic sauce.
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