Grilled Vegetables with Green Goddess Dressing Recipe

Name: Grilled Vegetables with Green Goddess Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 1/2 cup finely chopped basil; Salt and freshly ground pepper; 6 Asian eggplants (about 2 pounds), sliced lengthwise 1/2 inch thick; 6 portobello mushrooms, stemmed; 2 fennel bulbs, stalks and feathery fronds discarded, bulbs sliced lengthwise 1/2 inch thick through the core; 2 medium zucchini, sliced lengthwise 1/2 inch thick; 2 medium yellow squash, sliced lengthwise 1/2 inch thick; 1 medium cauliflower, core trimmed, head sliced lengthwise 1/2 inch thick; 2 large red bell peppers, cored and quartered; Green Goddess Dressing

Servings: persons

1 cup extra-virgin olive oil
1/2 cup finely chopped basil
Salt and freshly ground pepper
6 Asian eggplants (about 2 pounds), sliced lengthwise 1/2 inch thick
6 portobello mushrooms, stemmed
2 fennel bulbs, stalks and feathery fronds discarded, bulbs sliced lengthwise 1/2 inch thick through the core
2 medium zucchini, sliced lengthwise 1/2 inch thick
2 medium yellow squash, sliced lengthwise 1/2 inch thick
1 medium cauliflower, core trimmed, head sliced lengthwise 1/2 inch thick
2 large red bell peppers, cored and quartered
Green Goddess Dressing

1
Light a grill.
2
In a medium bowl, mix the olive oil with the basil and season generously with salt and pepper.
3
Brush the basil oil on the vegetables.
4
When the fire is medium-hot, arrange the eggplant slices on the hottest area of the grill and surround with the portobellos and sliced fennel.
5
Grill, basting often with the oil and turning once, until the vegetables are nicely charred and almost tender, about 6 minutes for the eggplant and 10 minutes for the portobellos and fennel.
6
Transfer the vegetables to a platter and cover loosely with foil.
7
Put the zucchini and yellow squash on the hottest part of the grill and surround them with the cauliflower and red bell peppers.
8
Grill, basting often with the basil oil and turning once, until the vegetables are nicely charred and almost tender, 1 to 2 minutes for the zucchini, 6 minutes for the bell peppers and 10 minutes for the cauliflower.
9
Add the vegetables to the platter and serve with the Green Goddess Dressing.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 1/2 cup finely chopped basil, Salt and freshly ground pepper, 6 Asian eggplants (about 2 pounds), sliced lengthwise 1/2 inch thick, and more.

Yes, Grilled Vegetables with Green Goddess Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Vegetables with Green Goddess Dressing

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