Mixed Grilled Veggies in a Basket
By Deen Brothers
- Servings: 8
- 1/2 cup tightly packed fresh basil leaves
- 1/2 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic
- 2 medium red
- 2 medium onions red
- 1 medium zucchini
- 1 pint cherry tomatoes
- 1 pineapple
Prepare the grill for medium-high direct heat.
In a blender or food processor, combine the basil, olive oil, lemon juice, garlic, and salt to taste; blend until smooth.
Brush or toss the vegetables (but not the pineapple) with half of the basil oil; arrange in a grilling basket. Place the pineapple in a separate grilling basket or directly on the grill. Grill about 10 minutes or until grill marks appear, turning once or twice. Serve the veggies and pineapple together on a platter drizzled with the remaining basil oil and additional salt if desired.