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
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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


  1. To make vinaigrette: combine balsamic vinegar, 3tbsp (45mL) olive oil, dijon mustard and Club House Roasted Garlic & Peppers Signature Blend. Set aside.

  2. Meanwhile, toss vegetable chunks with remaining olive oil and grill until tender. Toss grilled vegetables with vinaigrette.

  3. Suggested vegetables – zucchini, bell pepper, onion, cherry tomatoes, mushrooms, corn on the cob, squash and mini potatoes.


Need a little inspiration? We’re ready with a few suggestions.