Description
This Grilled Vegetable Medley with Balsamic Dressing and Toasted Almonds is a perfect side dish that combines smoky grilled zucchini, yellow squash, and bell peppers with a tangy balsamic dressing. Topped with crunchy toasted almonds and creamy goat cheese or feta, this dish is not only delicious but also full of nutritious vegetables. It’s a great addition to any summer meal or barbecue, offering fresh, vibrant flavors with every bite.
Ingredients
- 1 zucchini
- 1 yellow squash
- 2 bell peppers
- 3 tablespoons olive oil (divided)
- Salt to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- 1 teaspoon Italian seasoning (optional)
- 1/4 cup sliced almonds
- Goat cheese or feta (for topping)
Instructions
- Preheat the Grill: Heat the grill to high for direct grilling.
- Prepare Vegetables: Slice zucchini and yellow squash into ovals, and cut bell peppers into 6-8 slices.
- Toss Vegetables: In a bowl, coat the vegetables with 1 tablespoon olive oil and a pinch of salt.
- Grill Vegetables: Grill the vegetables for 15 minutes, flipping after 5 minutes for even cooking. Zucchini and squash may cook faster than peppers.
- Make Balsamic Dressing: In a bowl, combine balsamic vinegar, honey, lemon juice, garlic, and Italian seasoning.
- Toast Almonds: Toast sliced almonds in a dry skillet over medium heat for about 5 minutes.
- Assemble the Dish: Toss the grilled vegetables in the balsamic dressing, top with toasted almonds, and sprinkle with crumbled goat cheese or feta.
Notes
- Cheese Options: Swap goat cheese or feta for parmesan or mozzarella.
- Add More Veggies: Include eggplant, asparagus, or mushrooms for a more diverse medley.
- Spicy Twist: Add red pepper flakes to the dressing for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
