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Grilled Vegetables with Lemon Herb Vinaigrette

Grilled Vegetables with Lemon Herb Vinaigrette

By Traeger Kitchen

Add this fresh and colorful side dish to your next dinner. Carrots, squash, peppers, and snow peas are grilled on the Traeger then tossed in a light, flavorful lemon herb vinaigrette.

Prep Time

20 Minutes

Cook Time

15 Minutes

Pellets

Maple

Ingredients

Number of people serving

4

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Units of measurement:
main
1/4 Cup red wine vinegar
2 Tablespoon Dijon mustard
1 Clove garlic, minced
1/2 Teaspoon kosher salt
1/4 Teaspoon ground black pepper
2 Tablespoon lemon juice
1 Teaspoon honey
1 Teaspoon Dill Weed, fresh
1 Teaspoon chives, chopped
1/2 Cup olive oil
1 Whole Bag of Tri-Color Baby Bell Peppers, Cut in Half
2 Bunch Baby Carrots with Tops
2 Whole Packages of Baby Squash, Cut in Half
1 Whole Bag of Baby White Onions, Peeled
1 Whole Bag of Baby Red Onions, Peeled
1 Pound Snow Peas, fresh
1 Whole Carton of Tri-Color Cherry Tomatoes
1 Can ears fresh corn
1 Whole Baby Eggplant, Cut in Half
To Taste black pepper

Step

  • 1

    When ready to cook, set temperature to High and preheat for 15 minutes. Place your Traeger grill basket on the grill to preheat.

  • 2

    For the Lemon Herb Vinaigrette: Whisk red wine vinegar, dijon mustard, garlic, salt, black pepper, lemon juice, honey, dill and chives together in a small bowl.

  • 3

    Slowly add olive oil into mixture while whisking. Pour dressing into a sealable jar and shake until emulsified. Set aside.

  • 4

    Toss all vegetables in olive oil and season to taste with salt and black pepper. Place all vegetables in Traeger Grill Basket, close lid and grill for 5 minutes.

    500 ˚F / 260 ˚C

    00:05

  • 5

    Open grill and stir vegetables. Close lid and grill for 5-10 more minutes. Remove from grill and toss with Lemon Herb Vinaigrette.

    500 ˚F / 260 ˚C

    00:10

  • 6

    Serve hot, or allow to cool to room temperature, refrigerate and serve cold. Enjoy! *Cook times will vary depending on set and ambient temperatures.

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