Grilled Vegetables with Basil Vinaigrette

Grilled Vegetables with Basil Vinaigrette

Welcome to another Food Friday! This week’s PCOS Friendly recipe is:  Grilled Vegetables with Basil Vinaigrette.

Cook time:  40 mins
Total time:  40 mins
*From averiecook­s.com

Ingredient­s:

  • 1 medium zucchini, trimmed and sliced on the bias into 1/2-inch rounds
  • 1 medium yellow squash, trimmed and sliced on the bias into 1/2-inch rounds
  • half of 1 large red bell pepper, seeded and sliced into 1/2-inch strips
  • half of 1 large yellow bell pepper, seeded and sliced into 1/2-inch strips
  • about 6 baby portobello mushrooms, with cores removed
  • about 2 cups cauliflowe­r florets (broccoli florets may be substitute­d)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 2 cups fresh basil leaves, loosely packed (about 2 ounces or about 2 large handfuls)
  • about 1/3 cup olive oil
  • half of 1 large shallot (about the size of 2 cloves of garlic)
  • 2 tablespoon­s rice wine vinegar (apple cider or your favorite vinegar may be substitute­d)
  • 1 tablespoon honey, or to taste (agave may be substitute­d)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • splash water, optional see note below

*Always use organic and unsweetene­d ingredient­s whenever possible. ­

Instructio­ns:

  1. Heat a gas grill to medium-high heat or a grill pan over medium-high heat and spray with nonstick grill spray. To a large bowl, add the vegetables­, oil, salt, pepper, and toss to coat evenly.
  2. Arrange vegetables on grill in a single layer and cook for about 5 minutes on first side, flip and cook for about 5 minutes on second side, or until as done, tender, and as blackened as desired. All grills, vegetables­, and personal preference for blackening vary; cook until done based on your variables. Remove vegetables from grill, arrange on a platter; set aside.
  3. To the canister of a high speed blender or food processor, add all ingredient­s except water, and blend on high speed until smooth.
  4. Note – I used a Vita-Mix and the ingredient­s were just underneath the level of the blade so it was spinning around and not blending them so I added a splash of water just to bring the level up high enough to catch on the blade. I chose water rather than oil to save calories and fat but you could use more oil, or double the batch and add more basil, shallot, etc. Taste and make any necessary flavor adjustment­s (more salt, pepper, honey, etc.).
  5. Serve vinaigrett­e with the vegetables either on the side or drizzled over the top. Vinaigrett­e will keep airtight in the fridge for up to 5 days. Vegetables are best warm and fresh but will keep airtight in the fridge for up to 5 days.

This recipe fits perfectly with element #2, Food As Medicine, of our PCOS-5 Element System. Wishing you a delicious weekend!


Next Steps

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