Vinaigrette for Grilled Vegetables
Sometimes, it's all about the simple things. Grilled to perfection, assorted veggies are lightly embellished with a tangy, garlicky balsamic dressing. Mix up your vegetable selection for a unique dish each time.
- Makes: 4 servings
All You Need
- 1 tbsp (15 mL) balsamic vinegar
- 3 tbsp (45 mL) olive oil
- 1/2 tsp (2 1/2 mL) prepared dijon mustard
- 1 tbsp (15 mL) Club House Roasted Garlic & Peppers Signature Blend
- 4 cups (1000 mL) vegetable chunks
- 1 tbsp (15 mL) olive oil
To make vinaigrette: combine balsamic vinegar, 3tbsp (45mL) olive oil, dijon mustard and Club House Roasted Garlic & Peppers Signature Blend. Set aside.
Meanwhile, toss vegetable chunks with remaining olive oil and grill until tender. Toss grilled vegetables with vinaigrette.
Suggested vegetables – zucchini, bell pepper, onion, cherry tomatoes, mushrooms, corn on the cob, squash and mini potatoes.