Grilled Vegetables With Sun Dried Tomato Vinaigrette

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Servings: 4 Difficulty: Intermediate
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A vibrant, tangy dressing that perfectly complements charred seasonal vegetables.
Grilled Vegetables With Sun Dried Tomato Vinaigrette recipe image
Grilled Vegetables With Sun Dried Tomato Vinaigrette recipe image
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Grilled Vegetables With Sun Dried Tomato Vinaigrette

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 18.0

Description

This dish celebrates the beauty of simple, high-quality ingredients. Charred portobello mushrooms, sweet fennel, and tender zucchini are grilled to perfection, developing a smoky depth that contrasts beautifully with the bright, acidic vinaigrette. The dressing, made from sun-dried tomatoes, garlic, and fresh basil, offers a rich umami punch and a smooth, emulsified texture. It&# 226;€™s an ideal side for summer barbecues or a light, satisfying vegan main course. The combination of earthy grilled vegetables and the tangy, herbaceous sauce creates a harmonious balance of flavors that feels both rustic and refined. Serve warm for the best experience.

Ingredients

Directions

  1. Prepare the vinaigrette by placing sun-dried tomatoes, red wine vinegar, smashed garlic cloves, and basil chiffonade into a blender.
  2. Blend the mixture until smooth, then slowly drizzle in the olive oil while blending until the dressing is fully emulsified.
  3. Season the vinaigrette with salt and freshly ground pepper to taste, then set aside.
  4. Preheat your grill to medium-high heat.
  5. Clean the portobello mushrooms and remove the stems; quarter the head of fennel; quarter both yellow and green zucchinis lengthwise.
  6. Brush all vegetable pieces generously with olive oil and season with salt and pepper.
  7. Place the vegetables on the hot grill. Cook the mushrooms and fennel for about 5-7 minutes per side, and the zucchini for 3-4 minutes per side, until tender and charred.
  8. Arrange the grilled vegetables on a serving platter.
  9. Drizzle the sun-dried tomato vinaigrette over the warm vegetables just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 18.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.0mg1%
Total Carbohydrate 3.9g2%
Dietary Fiber 1.2g5%
Sugars 2.6g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled vegetables, sun dried tomato vinaigrette, vegan side dish, mediterranean cuisine, portobello mushrooms, fennel recipe, zucchini grilling, herb dressing, bbq side, plant based, summer vegetables, easy dinner, healthy eating, garlic basil, olive oil dressing, vegetable platter
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