Grilled Vegetables with Fresh Herb Dressing
Dairy Free / Gluten Free / LouAna / Side Dish / Spring / Summer / Vegan /
The BBQ is for so much more than meat. Thickly cut vegetables develop deep, sweet flavors after a brief stint on a hot grill. Serve hot or room temperature along with a coconut oil vinaigrette laced with fresh herbs.
PREP, COOK, TOTAL TIME
Prep time: 20 to 25 minutes
Grill time: 15 to 20 minutes
5 tablespoons LouAna Coconut Oil or LouAna Organic Coconut Oil, divided
2 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
2 garlic cloves, minced, divided
1 cup fresh herbs, such as parsley, chives, cilantro, minced
Kosher salt and fresh ground black pepper
1 medium eggplant, sliced into 1/4-inch slices, lengthwise
1 red onion, sliced into 1/4-inch rings
1 large tomato, sliced into 1/4-inch rounds
1 zucchini, sliced into 1/4-inch slices, lengthwise
Preheat grill or grill pan to medium-high heat.
For the vinaigrette: Whisk together 1 tablespoon melted coconut oil with olive oil, white wine vinegar, 1/2 the minced garlic and minced fresh herbs. Add salt and pepper to taste. Set aside.
In a small bowl, heat 4 tablespoons coconut oil and add the rest of the minced garlic. Brush both sides of vegetables generously with this mixture and sprinkle with kosher salt and freshly ground black pepper.
Grill vegetables until cooked through and well marked on either side, about 3 to 5 minutes. Transfer to a serving platter and drizzle with the vinaigrette.
Serve warm or at room temperature.
Grilled Vegetables Recipe photo credit: LouAna