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Grilled Veggies with Caramelized Lemon Dressing

There’s something magical about the way lemons transform on the grill. Charred until their edges caramelize and deepen in flavor, they’re then squeezed into olive oil, whisked with herbs, and kissed with a touch of honey.
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Course: Side Dish, Snack
Ingredients Equipment Method Notes

Ingredients
  

For the Veggies
  • 1 zucchini sliced into rounds
  • 1 yellow squash sliced into rounds
  • 1 red bell pepper cut into strips
  • 1 red onion cut into wedges
  • 1 cup cherry tomatoes
  • 2 tbsp olive oil
  • salt and pepper to taste
For the Caramelized Lemon Dressing
  • 2 lemons halved
  • ⅓ cup extra-virgin olive oil
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1 garlic clove minced
  • 1 tbsp fresh herbs like parsley, thyme, or basil
  • salt and fresh ground pepper to taste

Equipment

  • 1 Grill or Grill Pan

Method
 

  1. Grill the lemons:Heat a grill or grill pan over medium-high heat. Place lemon halves cut-side down and cook for 3–5 minutes, until the flesh is charred and caramelized. Set aside to cool slightly.
  2. Grill the veggies:Toss the veggies in olive oil, salt, and pepper. Grill for 8–10 minutes, turning occasionally, until they are tender and slightly charred. Set aside.
  3. Make the dressing:Squeeze the grilled lemons into a small bowl or jar. Add olive oil, honey, mustard, garlic, and herbs. Whisk or shake until combined. Taste and adjust salt and pepper.
  4. Serve:Arrange grilled veggies on a platter or bowl. Drizzle with the caramelized lemon dressing. Serve warm or at room temperature.

Notes

Add cooked quinoa or rice for a hearty version. 
Top with feta or goat cheese for extra creaminess. 
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