Grilled Vegetables with Lemon-Basil Dressing - Daria Ventura Nutrition

Ingredients

• ¼ cup fresh lemon juice
• 2-3 teaspoons Dijon mustard
• ¾ teaspoon sea salt
• 2 small garlic cloves
• ¾ cup basil leaves
• ½ cup unrefined cold-pressed extra-virgin olive oil
• Unrefined cold-pressed extra-virgin olive oil
• Sea salt
• Freshly ground black pepper (to taste)
• 2 sweet bell peppers (cut in half, cored and halves cut in half)
• 2 medium zucchini (trimmed and sliced lengthwise in half or into thirds or sliced on a diagonal into ½-inch slices)
• 1 medium eggplant (trimmed and sliced crosswise into ½-inch slices)
• 1 red onion (cut cross-wise into ¼-inch slices)