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Grilled Vegetable Medley with Lemon-Herb Dressing Recipe

Grilled Vegetable Medley with Lemon-Herb Dressing recipe


This dish is full of grilled veggies like cabbage, zucchini, and snap peas. They get a little bit black from the grill, which makes them yummy. We put a special lemon and herb sauce on top and add nuts and cheese.


1 medium Savoy cabbage
2 medium zucchinis
150 g snap peas
150 g green beans
1 lemon, zest and juice
50 g roasted hazelnuts
30 g shaved Pecorino cheese
3 tbsp olive oil
1 tbsp Dijon mustard
1 small bunch of basil
1 small bunch of chives
Salt and pepper to taste


Preheat the oven to 180°C (350°F).
Cut the Savoy cabbage into four wedges and slice the zucchinis lengthwise into 1/2 inch thick strips. Place them on a baking tray, drizzle with 1 tablespoon of olive oil, sprinkle with salt, and set aside.
In a bowl, toss the snap peas and green beans with 1 tablespoon of olive oil and a pinch of salt.
Heat a grill pan over high heat. Grill the cabbage wedges for 2 minutes on each side until charred, then transfer to the oven for 15 minutes until tender.
Grill the zucchini strips and other green vegetables in batches for 3-4 minutes each, until they have nice grill marks.
For the dressing, whisk together the lemon juice, lemon zest, Dijon mustard, and remaining 1 tablespoon of olive oil. Finely chop the basil and chives and stir into the dressing. Season with salt and pepper.
Arrange the grilled vegetables on a serving platter. Drizzle with the lemon-herb dressing and top with shaved Pecorino cheese.
Roughly chop the roasted hazelnuts and scatter them over the vegetables.
Serve the grilled vegetable medley as a side dish with your favorite protein, like roasted chicken or grilled fish.

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