Grilled vegetables with lemon and herb vinaigrette

Grilled Vegetables with Lemon Herb Vinaigrette is a delicious and easy way to spice up a simple dinner side dish.

Summer time means barbecue season. It also means the farmers market is in full swing and the stalls are packed with lovely produce. Today’s recipe is a great way to add sparkle and flavor to a simple vegetable side I bought at the local farmer’s market. My Grilled Vegetables with Lemon Herb Vinaigrette could be used with lots of veggies you may already have on hand, but this time I used asparagus and zucchini. Combine this with a simple BBQ dinner and you can keep your kitchen cool and clean while still enjoying a delicious and healthy meal!

Ingredients

• Asparagus: They have a slightly grassy flavor and become sweeter the closer you get to harvest.
• Zucchini: While slightly bitter when raw, it becomes sweeter when cooked. It will also become tender and soft.
• Olive oil: A heart-healthy, mild-flavored oil that helps cook and serve the vegetables.
• Lemon: In typical Lemon Bowl fashion, I use both the zest and juice of the lemon in this dressing for a bright, tart, citrus flavor.
• Spring onions: Also called scallions, they have a mild onion and pepper flavor.
• Garlic: Spicy and aromatic, garlic is a staple in most of my vinaigrettes.
• Fresh herbs: Use what you have! Mint, basil, dill, parsley, rosemary. Only one or a combination gives the vegetables a great taste.
• Chili Flakes: Gives the side dish a great little kick of spice.

How to prepare grilled vegetables with lemon and herb vinaigrette

Start your Grilled Vegetables with Lemon Herb Vinaigrette by cleaning your asparagus and slicing your zucchini.

Then drizzle the vegetables with olive oil and sprinkle with a little salt.

Grill on high for about 3 minutes per side before removing from grill.

Next, prepare the Lemon Herb Vinaigrette by chopping up your fresh herbs and scallions. This time I used basil, dill and parsley.

Place the herbs and scallions in a small bowl, then add the garlic using a grater or grater.

Then add the zest and lemon juice (always the zest first).

Drizzle over the olive oil.

Finally add the chili flakes and stir.

Then take your lemon and herb vinaigrette and pour it over the grilled asparagus and zucchini.

Season with salt and pepper, serve and enjoy your grilled vegetables with lemon and herb vinaigrette!

Simple Substitutions

• Swap out the vegetables. This would taste great with many variations including eggplant, broccoli, cauliflower, peppers or mushrooms.
• Change the bandage. Variety with the fresh herbs you have on hand! Or if you don’t like the spiciness, omit the chili flakes.

Frequently asked Questions:

More grill recipes

Eat it, like it, share it!

Have you tried this recipe and did you like it? Next time you do it, take a picture and share it on your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

The grill isn’t just meat anymore, and my Grilled Vegetables with Lemon Herb Vinaigrette is a delicious way to add veggies to your meal plan.

Your fork is waiting.