Grilled Vegetables with Sun Dried Tomato Vinaigrette

Name: Grilled Vegetables with Sun Dried Tomato Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 artichokes, cleaned and quartered; 2 Tbsps basil chiffonade; 1 small head fennel, quartered; 3 garlic cloves, smashed; 59 milliliters olive oil; 118 milliliters olive oil; 2 portobello mushrooms, cleaned and stems removed; 59 milliliters red wine vinegar; 4 servings Salt and freshly ground pepper; 4 sundried tomatoes, in oil, chopped; 1 green zucchini, quartered; 1 yellow zucchini, quartered

Grilled Vegetables with Sun Dried Tomato Vinaigrette might be a good recipe to expand your side dish repertoire. Watching your figure? This gluten free, primal, and whole 30 recipe has 474 calories, 7g of protein, and 41g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes roughly 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of artichokes, olive oil, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Vinegar

Garlic

Basil

Equipment you will use

Blender

Grill

Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.

Ingredients you will need

Salt And Pepper

Vinaigrette