I made these for dinner Sunday night and they were really good. I just bought a grilling basket and wanted to try it out - this is the perfect way to use it! Be sure to cut the vegetables in big pieces so they don't fall through the basket.
I made my own vinaigrette-style marinade for the veggies, but any oil and vinegar type salad dressing could work: Italian, a pesto dressing, raspberry vinaigrette - even pesto thinned out with olive oil and white wine vinegar would work. Just don't use anything creamy or really sugary like ranch dressing or honey mustard because they will burn too fast!
Zucchini, small red and yellow peppers split in half and halved cremini mushrooms were what looked good at Publix Saturday, but other vegetables would be great in this too, including asparagus (cut in pieces if desired), onions, eggplant, yellow squash and seeded, halved plum tomatoes.
For the marinade:
1/3 cup lemon juice
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 teaspoon each dried dill, rosemary and thyme
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
Whisk until well-combined.
Cut the zucchini in thick slices and halve those. Halve the mushrooms. Cut the peppers in large pieces. Toss together in a bowl with the marinade. Refrigerate if you are doing this several hours ahead; it can marinate at room temp for an hour or two. If it is refrigerated, take it out 30 minutes before grilling to come to room temperature.
Drain the vegetables and place in a grilling basket, on a perforated grill pan or in a foil packet with several slashes in the top and bottom. Grill over medium heat (gas grill) or over a prepared charcoal grill that is about 300 degrees for 15 minutes, turning occasionally. If desired, sprinkle with grated Parmesan cheese before serving.
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