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Grilled Vegetables with Lemon Herb Vinaigrette

Prep Time

20 Minutes

Cook Time

10 Minutes

Effort

Pellets

Pecan

Add this fresh and colorful side dish to your next dinner. Carrots, squash, peppers, and snow peas are grilled on the Traeger then tossed in a light, flavorful lemon herb vinaigrette.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 1/4 Cup red wine vinegar

  • 2 Tablespoon Dijon mustard

  • 1 Clove garlic, minced

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon ground black pepper

  • 2 Tablespoon fresh lemon juice

  • 1 Teaspoon honey

  • 1 Teaspoon fresh dill

  • 1 Teaspoon Chives, fresh

  • Cup olive oil

  • 8 Bag of Tri-Color Baby Bell Peppers, Cut in Half

  • 2 Bunch

  • 1 Pound Packages of Baby Squash, Cut in Half

  • 8 Ounce pearl onions, blanched and peeled

  • 1 1/4 Pound

  • 8 Ounce Carton of Tri-Color Cherry Tomatoes

  • 1 Baby Eggplant, Cut in Half

  • kosher salt

  • black pepper

Steps

  • 1

    Make the Lemon Herb Vinaigrette. In a small bowl, whisk the red wine vinegar, dijon mustard, garlic, salt, black pepper, lemon juice, honey, dill, and chives together. Slowly add olive oil into the mixture while whisking. Pour dressing into a sealable jar and shake until emulsified. Set aside.

    Ingredients

    • 1/4 Cup red wine vinegar

    • 2 Tablespoon Dijon mustard

    • 1 Clove garlic, minced

    • 1/2 Teaspoon kosher salt

    • 1/4 Teaspoon ground black pepper

    • 2 Tablespoon fresh lemon juice

    • 1 Teaspoon honey

    • 1 Teaspoon fresh dill

    • 1 Teaspoon Chives, fresh

    • 1/2 Cup olive oil

  • 2

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.
  • 3

    Make the grilled vegetables. Place your Traeger grill basket directly on the grill grates to preheat. In a large bowl, toss the peppers, carrots, squash, peas, tomatoes, corn and eggplant, in olive oil and season to taste with salt and black pepper.

    Ingredients

    • 8 Bag of Tri-Color Baby Bell Peppers, Cut in Half

    • 2 Bunch

    • 1 Pound Packages of Baby Squash, Cut in Half

    • 8 Ounce pearl onions, blanched and peeled

    • 1 Pound

    • 8 Ounce Carton of Tri-Color Cherry Tomatoes

    • 4 Ounce

    • 1 Baby Eggplant, Cut in Half

    • 3 Tablespoon olive oil

    • As Needed kosher salt

    • As Needed black pepper

  • 4

    Place the vegetables in the Traeger Grill Basket, close the lid, and cook for 10 minutes, stirring the vegetables once, until the vegetables are tender.
  • 5

    Remove the vegetables from the grill and toss with the Lemon Herb Vinaigrette. Serve hot, allow to cool and serve at room temperature, or refrigerate and serve cold. Enjoy!

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