Lemon Basil Grilled Vegetables
Fresh, vibrant vegetables, charred until smoky, then sprinkled with fresh basil and tangy lemon! Choose one veggie, or choose many, you’ll want to add this to your regular rotation! Easily cooked indoors or out!
This recipe was written for the Arizona Republic.
Grilling vegetables adds incredible depth of flavor. The intense heat not only adds those coveted grill marks, it blisters the skin, adding that wonderful “grill” flavor while softening the flesh.
Choose any vegetable you desire! I chose a medley of vegetables – asparagus, eggplant, bell peppers, zucchini, and yellow squash. You can pick one or pick several, the basil and lemon compliment everything.
What vegetables are good for grilling? You can pretty much grill any vegetable you want. I love summer squashes, bell peppers, asparagus, eggplant, and even mushrooms. But you can also grill onions, green beans, snap peas, cob corn, broccolini, and more. If you’re worried about your veggies falling through the grates, place them on foil (punch a bunch of holes in the foil to allow the flavor to permeate the vegetables).
What should you serve with your lemon basil grilled vegetables? I served these vegetables as part of a party spread with my Sun Dried Tomato Hummus and flatbread on the side. Consider adding them to your next charcuterie board! You can also serve these vegetables as a side dish with chicken, steak, pork, seafood, and shellfish.
Lemon Basil Grilled Vegetables
Ingredients
- 2 bell peppers, any color, seeded and cut into 2-inch pieces
- 1 zucchini, ends trimmed, cut into thin strips
- 1 yellow squash, ends trimmed, cut into thin strips
- 1 small eggplant, ends trimmed, cut into thin strips
- 1 bunch asparagus spears, rinsed and ends trimmed
- 1-2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 lemon, juice and zest
- 1/4 cup fresh basil leaves, thinly sliced
Instructions
- Brush a stove-top grill pan or outdoor grill with olive oil and preheat to medium-high.
- Add the vegetables to the hot grill and cook for 3 to 5 minutes, depending on the vegetable, until charred and fork tender, brushing the grill with more olive oil if necessary to prevent sticking.
- Season the vegetables with salt and black pepper and transfer to a serving plate.
- Squeeze the lemon juice over the vegetables, sprinkle with lemon zest, and garnish with basil.