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
Units
Scale
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!