This is our favorite summer side dish. The colorful grilled vegetables tossed in the luscious dressing with Italian seasonings make a wonderful combination. Turn this into a summer bruschetta appetizer by cutting the vegetables into a large dice and serving on toasted sourdough with smeared ricotta cheese. 

Serves 4-6

INGREDIENTS:

  • 1 zucchini, quartered
  • 3 bell peppers (we used green, orange, and red), sliced into 1/2 inch strips
  • 8 oz. baby bella mushrooms
  • 1 red onion, sliced into 1/2 inch strips

Pinot Noir Vinaigrette

  • 1/4 Cup Kouzini Olive Oil, about 2 tsp. set aside to drizzle on vegetables
  • 2 Tablespoons red wine vinegar
  • 1/2 tsp. Dijon Mustard
  • 1 tbsp. chopped fresh basil
  • 1/2 clove garlic, minced
  • 1/2 tsp. salt
  • 1 Tablespoon SKORDO Italian Seasoning

PREPARATION:

  1. Preheat grill to medium setting. Place vegetable grill basket on grates.
  2. Combine all vegetables in a large bowl and toss with a drizzle of olive oil, salt, and pepper. Grill until slightly charred, about 5 to 6 minutes, tossing throughout.
  3. In a separate bowl, whisk olive oil, vinegar, dijon mustard, basil, garlic, salt, and Italian Seasoning.
  4. Remove vegetables from grill and toss in Pinot Noir vinaigrette. 
  5. Garnish with fresh basil.