Grilled Vegetables with Italian Dressing

Grilled Vegetables are a beautiful addition to your next cookout or gathering. They can be grilled several hours in advance of serving. This dish is healthy, vibrant, beautiful, and absolutely delicious. 

Ingredients – DRESSING

¼ cup Italian parsley fresh, chopped

2 cloves garlic minced

½ cup extra-virgin olive oil

2 tablespoon balsamic vinegar

¼ cup Parmesan cheese grated

½ teaspoon Kosher salt

½ teaspoon black pepper ground

The dressing can be made up to 3 days in advance. Keep it in the fridge in a jar with a lid. 

Ingredients – VEGETABLES

1 bunch asparagus white ends removed 

1 yellow squash thickly sliced length-wise

1 zucchini thickly sliced length-wise

2 ears corn each cut into thirds

1 large red onion thickly sliced

1 red bell pepper

¼ cup extra-virgin olive oil

coarse sea salt for garnish

Make the Dressing

Place all of the dressing ingredients into a medium-sized bowl and whisk together. Set aside. If making in advance, transfer to a jar with a lid and keep in the fridge until ready to use.

Grill the Veggies

Heat your grill to medium-high heat.
Liberally brush the oil all over all of the vegetables.

Place all of the veggies on the grill over direct heat. Grill, turning occasionally, until beginning to char in places. Remove as they are ready onto a large cutting board or platter.

Place the bell peppers in a bowl and cover with plastic wrap. Let rest for at least 10 minutes or until cool enough to handle. Remove the peppers and use your fingers to pull the skins from the peppers. Use a knife to remove the stem and the pod of seeds inside the pepper. Cut into strips (½” to 1″ wide). Use a paper towel to brush away any lingering seeds.

Though the veggies are delicious when served while they are still warm, they are equally as yummy when served at room temperature. 

Serve!

Arrange the grilled vegetables on a platter. Drizzle some of the dressing over the top and garnish with the coarse sea salt. Place the rest of the dressing in a small bowl (with a spoon) and serve with the vegetables.