Grilled Veggies with Lemon Herb Vinaigrette

Summertime…and the living is easy. And so is the cooking! Farmer’s market season is in full bloom and the stalls are overflowing with gorgeous produce.

Today’s recipe is a great way to add brightness and flavor to a simple side of grilled veggies.  Please use whatever vegetables you have on hand.  This recipe would work perfectly with eggplant, red peppers or onions.

Zucchini and asparagus are the stars in my recipe because I don’t know about you but everyone I know seems to have a friend or relative with too much zucchini on their hands. Sadly, I don’t know anyone with said problem so if you need me to take some produce off your plate, you know where to reach me.

Your fork is waiting.

Grilled Veggies with Lemon Herb Vinaigrette

 

Author: Liz DellaCroce | The Lemon Bowl

Nutrition Information

• Serves: 4

• Serving size: 1
• Calories: 83

• Fat: 6.8g
• Saturated fat: .9g
• Carbohydrates: 5.4g
• Sodium: 285mg
• Fiber: 2.4g
• Protein: 1.6g
• Cholesterol: 0mg

Recipe type: Entree

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

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Ingredients

• 1 bunch asparagus – trimmed
• 1 large zucchini – sliced horizontally, ½ in thick
• 1 tbs olive oil

Lemon Herb Vinaigrette

• 1 lemon – juice and zest
• 1 tbs olive oil
• 4 scallions – minced
• 1 clove garlic – grated
• ¼ c chopped herbs (mint, basil, parsley, etc.)
• ½ tsp salt
• ¼ tsp red chili flakes

Instructions

1. Pre-heat grill on high.
2. In a glass bowl or resealable plastic bag, combine asparagus, zucchini and olive oil to coat.
3. Heat for 2-3 minutes per side then remove from grill.
4. While veggies are cooking, whisk together all of the vinaigrette ingredients (lemon through chili flakes.)
5. When veggies come off the grill, pour vinaigrette on top and serve.

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