There’s nothing quite like the flavor of vegetables kissed by the grill—smoky, caramelized, and just the right amount of char (I like my char!). This recipe for Charred Garden Vegetables with Herb Dressing utilizes the season’s best produce, tossed in a bright, garlicky herb dressing that brings everything to life. It’s simple enough for a weeknight, impressive enough for a summer gathering, and endlessly adaptable depending on what’s growing in your garden or showing up at the farmers market.
Grilling tips and tricks
Here are some tips for perfect vegetable grilling, everytime
- Oil the veg, not the grill grates
- Preheat the grill on high for at least 15 minutes
- Use a brush to clean the grill before adding food
- Season well with kosher salt
- Get creative, try other vegetables
- Keep one side low to keep finished vegetables warm
Charred Garden Vegetables with Herb Dressing
- Prep Time: 20
- Cook Time: 15-18 minutes
- Total Time: 0 hours
- Yield: 4 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
Description
This recipe is simple enough for a weeknight meal, impressive enough for a summer get-together, and totally adaptable depending on what’s growing in your garden or showing up at the farmers market.
Ingredients
Dressing
- 1/2 cup extra virgin olive oil
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- 2 teaspoons each* fresh thyme, rosemary, basil, and parsley, roughly chopped
- 2 cloves garlic, finely minced
- Pinch of red chili flakes
- 1/2 teaspoon Kosher salt (affiliate link)
- Freshly cracked black pepper, to taste
Veg**
- 3 bell peppers (any color you like), cored and cut into 2″ strips
- 1 red onion, cut into 1/2” thick rounds
- 1 bunch of asparagus, thick ends removed
- 1 bunch scallions
- 1 medium zucchini, cut into planks, lengthwise
- 1 lemon, cut in half
- 1/2 teaspoon Kosher salt (affiliate link)
Instructions
- Preheat grill to medium-high, about 450°F.
- In a small saucepan set over medium-high heat, combine the oil, butter, mustard, herbs, garlic, salt, and pepper. Stir until melted and bubbly. Simmer for about 1 minute. Set aside to cool a bit. When the lemons are finished (see below), squeeze the juice into the dressing, mix well, and set aside.
- Place the lemon halves, cut side down, on the grill. Grill until soft and well charred.
- Season the vegetables with salt. Grill the vegetables until tender and good grill marks form on both sides, for about 7-8 minutes in total—Baste with the herb dressing. Be sure to drizzle on more dressing before serving.
Notes
*Use any combination of these fresh herbs you have on hand. In a pinch, use dried, but use half (or less of the fresh amount)
**Other vegetables that work: eggplant, carrots, artichokes, corn, mushrooms, summer squash, or even broccoli!
FYI, Scallions are also known as green onions, or spring onions.
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