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Grilled Vegetables With Green Goddess Dressing

These vegetables and dressing is really good on a salad or as a side dish. You can grill in a grilling basket or make into kabobs.

Prep
Cook
Serves 4people
Ingredients
VEGETABLES
1
large red bell pepper
1
large orange bell pepper
1
container mushrooms, stems removed
1
medium zucchini
1
medium squash
1
medium red onion
DRESSING
1
small garlic clove
2
tbsp fresh tarragon
4
tbsp fresh chives
2
tbsp extra virgin olive oil
2
tbsp fresh lemon juice
1
tbsp apple cider vinegar
4
tbsp mayo
2
tbsp water
1/3
cup avocado flesh (1/2 a small avocado)
1/4
tsp fine grain sea salt, or to taste
freshly ground black pepper, to taste
Directions
1.
Cut the vegetables, except the mushrooms, into 1-inch pieces. Put everything in a large bowl and toss with olive oil, salt, and pepper. At this point, you can put on the kabobs or get grilling basket ready. Set aside.
2.
Mince the garlic in a food processor. Now add in the tarragon and chives and process until minced. Finally, add in the rest of the ingredients and process until the dressing is smooth (or just about).
3.
Adjust seasonings to taste if desired. Dressing can be used immediately or stored in the fridge (in a sealed container) for 3-4 days.
4.
Preheat barbecue to medium-low. Grill the vegetables for 15 minutes, stirring (or rotating the kabob), every 5 minutes.
5.
Serve immediately and drizzle the dressing on top.

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