Grilled Summer Vegetables Recipe

by: Kate McMillan   |   3 min read

Summary:

When vegetables are in season, all you need to do is hit them with a little olive oil, vinegar and fresh herbs and then stand back and let them do their thing! Our grill basket makes this especially easy, as you can grill a variety of vegetables at once. We’re grilling zucchini, yellow squash and mini bell peppers, but feel free to swap in your other summer favorites.

Ingredients:

• 1 zucchini, halved lengthwise and cut into 1-inch pieces
• 1 yellow squash, halved lengthwise and cut into 1-inch pieces
• 8 mini bell peppers
• 3 tablespoons olive oil, plus more for final drizzle
• 1 tablespoon balsamic vinegar
• 1/4 cup tarragon leaves, roughly chopped, plus more for garnish

Directions:

1. Heat a grill to high heat.
2. Add the grill basket to the grill and allow it to heat up for 3 minutes. Meanwhile, toss together the zucchini, squash, bell peppers, olive oil, balsamic vinegar and tarragon in a large mixing bowl. Transfer the vegetables to the grill basket; cover with lid if desired.
3. Grill vegetables, stirring a few times, until they are fork-tender, 15 to 18 minutes. Transfer to a platter, sprinkle with additional tarragon and a drizzle of olive oil and serve warm or at room temperature.

Notes:

You can also make this grilled vegetables recipe with thyme, oregano or basil. If you can’t find mini bell peppers, swap in one red and one orange big bell pepper and cut them into 1-inch pieces. You want to heat the basket before you add the vegetables so the vegetables don’t steam (causing them to get soggy) while the basket is heating up.

Serve grilled summer vegetables on a white platter to show off the medley of pretty colors.