Grilled Heirloom Vegetables with Lemon and Basil Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant medley of roasted heirloom tomatoes, squash, and peppers, tossed in a bright lemon-basil dressing that highlights the garden-fresh essence of Columbia's farms. This farm-to-table-inspired grilling ready in about 25 minutes pairs heirloom vegetables, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Farm-to-Table cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high. Toss 2 cups mixed heirloom vegetables (cherry tomatoes, yellow squash, red bell peppers, zucchini), cut into 1/2-inch pieces, with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Place vegetables on preheated grill and cook for 8-10 minutes, turning occasionally, until tender with charred edges.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tbsp finely chopped fresh basil, 1 minced garlic clove, and 1/4 tsp Dijon mustard until emulsified.
  4. Step 4: Transfer grilled vegetables to a serving platter and drizzle with vinaigrette. Toss gently to coat and serve warm.

Frequently asked questions

How long does Grilled Heirloom Vegetables with Lemon and Basil Vinaigrette take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Heirloom Vegetables with Lemon and Basil Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heirloom vegetables from drying out.

Can I substitute ingredients in Grilled Heirloom Vegetables with Lemon and Basil Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Heirloom Vegetables with Lemon and Basil Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Heirloom Vegetables with Lemon and Basil Vinaigrette?

Farm-to-Table grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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