Best 4 Grilled Vegetables With Lemon Caper Dressing Recipes

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**Grilled Vegetables with Lemon-Caper Dressing: A Symphony of Flavors**

Indulge in a culinary masterpiece that celebrates the vibrant colors and flavors of summer with this Grilled Vegetables with Lemon-Caper Dressing recipe. This delectable dish is a delightful symphony of flavors, textures, and aromas that will tantalize your taste buds and transport you to a Mediterranean oasis. From the smoky char of the grilled vegetables to the tangy zest of the lemon-caper dressing, every bite is a journey through a garden of fresh, seasonal produce. Whether you're a seasoned grill master or a kitchen novice, this recipe is a breeze to follow and promises a restaurant-quality meal in the comfort of your own home. Prepare to impress your family and friends with this vibrant and flavorful dish that embodies the essence of summertime grilling.

**Other Delectable Recipes to Explore:**

- **Grilled Vegetable Skewers with Chimichurri Sauce:** An explosion of color and flavor, these skewers feature an array of grilled vegetables basted in a vibrant and aromatic chimichurri sauce.

- **Grilled Halloumi and Vegetable Skewers:** Experience a delightful fusion of flavors with grilled halloumi cheese and a variety of vegetables, all perfectly complemented by a tangy honey-balsamic glaze.

- **Grilled Corn on the Cob with Chipotle-Lime Butter:** Elevate the classic grilled corn on the cob with a luscious chipotle-lime butter that adds a smoky, spicy, and citrusy kick to every bite.

- **Grilled Vegetable Panzanella Salad:** Refreshing and packed with flavor, this salad combines grilled vegetables, crispy bread cubes, tangy dressing, and fresh herbs for a delightful summer meal.

- **Grilled Zucchini and Goat Cheese Bruschetta:** Delight in the combination of grilled zucchini, creamy goat cheese, and a balsamic reduction on crispy toasted bread, creating an elegant and flavorful appetizer or light lunch.

Each of these recipes offers a unique culinary journey, showcasing the versatility and endless possibilities of grilled vegetables. From vibrant skewers to refreshing salads and savory bruschetta, these dishes are sure to ignite your passion for grilling and leave you craving more.

Here are our top 4 tried and tested recipes!

GRILLED VEGGIES WITH CAPER BUTTER



Grilled Veggies with Caper Butter image

We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. -Danyelle Crum, Indian Trail, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
2 garlic cloves, minced
1 tablespoon lemon juice
2 teaspoons capers, drained and chopped
1 tablespoon minced fresh parsley
2 medium zucchini, cut in half lengthwise
2 medium crookneck or yellow summer squash, cut in half lengthwise
1 medium sweet yellow or orange pepper, quartered
1 medium sweet red pepper, quartered
2 large portobello mushrooms, stems removed
3 green onions, trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, melt butter over medium-low heat. Add garlic; cook 2 minutes. Add lemon juice and capers; cook 2 minutes. Stir in parsley., Brush vegetables with oil; sprinkle with salt and pepper., Grill zucchini, squash and peppers, covered, over medium heat 4-5 minutes on each side or until crisp-tender, basting occasionally with butter mixture. Grill mushrooms and onions, covered, 1-2 minutes on each side or until tender, basting occasionally with butter mixture., Cut vegetables as desired; transfer to a serving platter. Drizzle with remaining butter mixture.

Nutrition Facts : Calories 117 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 219mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

GRILLED COURGETTE & HALLOUMI SALAD WITH CAPER & LEMON DRESSING



Grilled courgette & halloumi salad with caper & lemon dressing image

Dress this courgette and halloumi salad while everything is still fairly warm, then the courgettes will soak up the flavours of the caper and lemon dressing

Provided by Janine Ratcliffe

Categories     Side dish

Time 30m

Number Of Ingredients 9

10-12 baby courgettes, halved lengthways
1 tbsp olive oil
225g block halloumi, thinly sliced (about 16 slices)
1 long shallot, finely chopped
1 red chilli, finely chopped
1 garlic clove, crushed
1 lemon, zested and juiced
2 tbsp capers
3 tbsp olive oil

Steps:

  • Put all the dressing ingredients in a bowl with 1 tbsp cold water and season with a pinch of salt. Mix together and set aside.
  • Put the courgettes in a large bowl and drizzle with the oil. Add a pinch of salt, then toss.
  • Heat a griddle pan to high and add the courgettes, cut-side down (it's best to do this in batches). Cook for 4-5 mins until char marks appear and the flesh softens, then flip over and cook for another 3 mins. Remove to a shallow bowl and cover with foil to keep warm.
  • Meanwhile, heat a separate large non-stick frying pan and add the halloumi. Cook for a few minutes until golden on both sides.
  • Arrange the courgettes and halloumi on a large plate or platter, then spoon over the dressing.

Nutrition Facts : Calories 311 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2 milligram of sodium

LEMON-CAPER DRESSING



Lemon-Caper Dressing image

Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.

Provided by Ali Slagle

Categories     dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

1 medium garlic clove
Black pepper (about 1/4 teaspoon)
1 teaspoon capers (about 18)
3 tablespoons freshly squeezed lemon juice
5 tablespoons freshly grated Parmesan
1/4 cup extra-virgin olive oil

Steps:

  • On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
  • Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE



Grilled Vegetables with Lemon, Thyme and Mustard Basting Sauce image

Categories     Mustard     Vegetable     Side     Vegetarian     Summer     Grill/Barbecue     Thyme     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 Side-dish servings

Number Of Ingredients 20

Basting Sauce
1/2 cup (1 stick) butter, diced
1/3 cup chopped shallots
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
Vegetables
2 large ears fresh corn, husked, each cut crosswise into 4 pieces
1 small eggplant (about 1 pound), cut crosswise into 1/2-inch-thick rounds
1 large red onion, cut into 3/4-inch-thick wedges
1 large red bell pepper, seeded, cut lengthwise into 6 strips
1 large yellow or green bell pepper, seeded, cut lengthwise into 6 strips
1 large zucchini, trimmed, quartered lengthwise
8 asparagus spears, trimmed
1 large carrot, peeled, cut on deep diagonal into 1/4-inch-thick slices
Grilling And Serving
Fresh herb sprigs
Lemon wedges

Steps:

  • Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
  • Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
  • Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
  • Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
  • Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

Tips:

  • Choose firm vegetables: Look for vegetables that are firm and have a vibrant color. Avoid any that are bruised or have soft spots.
  • Cut vegetables into uniform pieces: This will ensure that they cook evenly. If the pieces are too small, they will overcook and become mushy. If they are too large, they will not cook through.
  • Marinate the vegetables: Marinating the vegetables in olive oil, herbs, and spices will help them to develop flavor and stay moist during grilling.
  • Grill the vegetables over medium-high heat: This will help to create grill marks and give the vegetables a slightly charred flavor.
  • Turn the vegetables frequently: This will prevent them from burning. Use a spatula to gently flip the vegetables so that they cook evenly on all sides.

Conclusion:

Grilled vegetables are a healthy and delicious side dish that can be enjoyed all summer long. They are easy to make and can be customized to your liking. Try experimenting with different vegetables, marinades, and toppings to create your own unique grilled vegetable dish. With so many delicious recipes to choose from, you're sure to find one that you'll love. So fire up your grill and enjoy the taste of summer!

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