Ingredients (vegetables):
- 3 tablespoonsolive oil
- 1 poundasparagus,trimmed
- 1 poundcherry tomatoes,stemmed
- 8 ouncescremini mushrooms,halved
- 2 ears corn,each cut crosswise into 4 pieces
- 2 zucchini,quartered lengthwise
- Kosher salt and freshly ground black pepper,to taste
Ingredients (basil garlic sauce):
- ½ cupolive oil
- 2 ½ tablespoonsred wine vinegar
- 1 teaspoon Dijon mustard
- 2 clovesgarlic,chopped
- ⅓ cuppacked fresh basil leaves
- 3 tablespoonspacked fresh parsley leaves
- Kosher salt and freshly ground black pepper,to taste
Directions:
- Preheat grill to medium heat.
- To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside.
- Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
- Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms, and about 5-8 minutes for the corn and zucchini.
- Serve immediately with basil garlic sauce.