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.

Course Appetizer, Side Dish, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Dairy Free Diet, Vegan, Vegetarian

Keyword basil, grilled vegetables, lemon

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 86kcal

Author Robin Miller

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.

For more tender vegetables, tent them with foil after grilling; they will soften in about 3 to 5 minutes, depending on the vegetable.

Nutrition