Grilled Veggie Recipe
Served with sweet potato fries. Portobello, zucchini, squash, sweet peppers, red onion, baby greens, basil aioli
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Ingredients
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Grilled Vegetables
Sweet Potato Fries
Basil Aioli
Method
Grilled Vegetables
- 1
- 2
Marinate the Vegetables
In a large bowl, combine the sliced vegetables with olive oil, salt, black pepper, and balsamic vinegar. Toss well to coat and let marinate for at least 15 minutes.
- 3
- 4
Serve the Vegetables
Remove the grilled vegetables from the grill and set aside. Serve over a bed of baby greens.
Sweet Potato Fries
- 5
Prepare Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into thin strips.
- 6
Season the Fries
In a large bowl, toss the sweet potato strips with olive oil, salt, paprika, and garlic powder until evenly coated.
- 7
Bake the Fries
Spread the sweet potato fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.
Basil Aioli
- 8
Make the Aioli
In a food processor, combine mayonnaise, fresh basil leaves, minced garlic, lemon juice, and salt. Blend until smooth and creamy.
- 9
Serve the Aioli
Transfer the basil aioli to a serving bowl and serve alongside the grilled vegetables and sweet potato fries.
