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
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 |
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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