Grilled Italian Summer Vegetables with Red Wine Vinaigrette

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.