As the sun climbs higher and the air fills with the scent of blooming flowers, it’s time to dust off the grill and embrace the joys of outdoor cooking. In our latest blog post, we’re ushering in the season of backyard barbecues and open-air feasts with a sensational recipe: Grilled Vegetables with Zesty Herb Dressing. Picture this: vibrant bell peppers, succulent eggplant, and earthy mushrooms, kissed by flames and seasoned to perfection, all crowned with a zesty herb dressing that sings of sunny days and fresh flavors. Join us as we stoke the flames, ignite our passion for seasonal cooking, and embark on a culinary adventure that celebrates the beauty of springtime gatherings and the simple pleasure of firing up the grill.
Recipe
Serves 8
Vegetables:
2 red bell peppers, cut into chunks
2 yellow bell peppers, cut into chunks
2 red onions, cut into chunks
1 eggplant, cut into chunks
2 zucchinis, cut into chunks
7 oz. button mushrooms
4 tbsp. olive oil
salt & black pepper
Dressing:
4 tbsp. lemon juice
4 tbsp. olive oil
1 tsp. Honey (optional)
2 garlic cloves, minced
½ tsp. salt
½ tsp. black pepper
½ tsp. dried basil
½ tsp. dried parsley
½ tsp. dried oregano
½ tsp. dried thyme
½-1 tsp. red pepper flakes, to taste
How to Prepare
Place all the dressing ingredients in a jar and shake to combine.
Set aside.
Thread the vegetables onto 8 metal or soaked bamboo skewers.
Brush the vegetables with the olive oil and season with salt and pepper.
Heat the barbecue/grill on high and cook the skewers for 4-6 minutes until tender with crisp edges. Drizzle the vegetables with the dressing and serve.
