Name: Grilled Mixed Vegetables with Basil Vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: Gray Zucchini; Organic Yellow Squash; Hot House Red Bell Peppers; Yellow Bell Peppers; O Organics Organic Pasta Sauce Portobello Mushroom; Baby Cauliflower; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Morton Iodized Salt, 26 Ounce; Morton & Bassett Black Pepper, 100% Organic, Fine Ground; McCormick Gourmet™ Organic Basil Leaves; Colo-Pac Produce, Inc. Shallots Onions; STAR Vinegar, Red Wine, Italian Kitchen; SIGNATURE SELECTS Honey, Raw, Wildflower; Talking Rain AQA Water, 9.5 pH

<strong>Vegetables</strong>

Heat a gas grill to medium-high heat or a grill pan over medium-high heat and spray with nonstick grill spray.

To a large bowl, add the vegetables, oil, salt, pepper, and toss to coat evenly.

Arrange vegetables on grill in a single layer and cook for about 5 minutes on first side, flip and cook for about 5 minutes on second side, or until as done, tender, and as blackened as desired. All grills, vegetables, and personal preference for blackening vary; cook until done based on your variables. Remove vegetables from grill, arrange on a platter; set aside.

<strong>Basil Vinaigrette </strong>

To the canister of a high speed blender or food processor, add all ingredients except water, and blend on high speed until smooth.* (See Notes)

Taste and make any necessary flavor adjustments (more salt, pepper, honey, etc.).

Serve vinaigrette with the vegetables either on the side or drizzled over the top.

Grilled Mixed Vegetables with Basil Vinaigrette

Serves 4

10 mins prep

10 mins cook

20 mins total

What you need

Vegetables

Basil Vinaigrette

How to make

<strong>Vegetables</strong>

<strong>Basil Vinaigrette </strong>