Vegetables with Lemon Herb Vinaigrette Recipe
This grilled vegetable dish combines everything from squash and carrots, to snow peas, tomatoes and onions and tops them with a fresh and flavorful lemon herb vinaigrette.
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Cooking tools:
- Grill
- Grill basket
- Mason jar
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1/4 Cup red wine vinegar
- 2 Tablespoons Dijon mustard
- 1 Clove Garlic, minced
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon Ground black pepper
- 2 Tablespoons Fresh lemon juice
- 1 Teaspoon honey
- 1 Teaspoon minced fresh dill
- 1 Teaspoon minced fresh chives
- 1/2 Cup olive oil
- 24 tri-color baby bell peppers, halved lengthwise
- 2 bunches of small carrots with tops trimmed to 1 inch, halved lengthwise
- 1 Pound baby squash, halved
- 8 Ounces multi-color pearl onions, blanched, peeled
- 1 Pound snow peas
- 8 Ounces tri-color cherry tomatoes
- 4 Ounces canned baby corn, drained and rinsed
- 1 baby eggplant, halved lengthwise
- 3 Tablespoons olive oil
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