grilled vegetables with lemon herb vinaigrette
1/4 Cup red wine vinegar
2 Tablespoon Dijon mustard
1 Clove garlic, minced
1/2 Teaspoon kosher salt
1/4 Teaspoon ground black pepper
2 Tablespoon lemon juice
1 Teaspoon honey
1 Teaspoon Dill Weed, fresh
1 Teaspoon chives, chopped
1/2 Cup olive oil
1 Whole Bag of Tri-Color Baby Bell Peppers, Cut in Half
2 Bunch Baby Carrots with Tops
2 Whole Packages of Baby Squash, Cut in Half
1 Whole Bag of Baby White Onions, Peeled
1 Whole Bag of Baby Red Onions, Peeled
1 Pound Snow Peas, fresh
1 Whole Carton of Tri-Color Cherry Tomatoes
1 Can ears fresh corn
1 Whole Baby Eggplant, Cut in Half
To Taste kosher salt
To Taste black pepper
When ready to cook, set temperature to High and preheat for 15 minutes. Place your Z Grill grill basket on the grill to preheat.
For the Lemon Herb Vinaigrette: Whisk red wine vinegar, dijon mustard, garlic, salt, black pepper, lemon juice, honey, dill and chives together in a small bowl.
Slowly add olive oil into mixture while whisking. Pour dressing into a sealable jar and shake until emulsified. Set aside.
Toss all vegetables in olive oil and season to taste with salt and black pepper. Place all vegetables in Z Grill Grill Basket, close lid and grill for 5 minutes.
Open grill and stir vegetables. Close lid and grill for 5-10 more minutes. Remove from grill and toss with Lemon Herb Vinaigrette.
Serve hot, or allow to cool to room temperature, refrigerate and serve cold. Enjoy! *Cook times will vary depending on set and ambient temperatures.