26 May 2017

Grilled Vegetables with Beet Vinaigrette

It may not be barbecue weather just yet, but you can enjoy this grilled vegetable recipe from the comfort of your kitchen. Featuring a wide range of vegetables that you can buy from farmers market vendors in late March and April, this dish makes a simple and nutritious meal, good as either a main meal or a side dish and will have you dreaming of warmer spring days.


For the grilled veggies:

You can use any vegetables that you enjoy eating. Try potatoes, parsnips, carrots, rutabaga, mushrooms, onions, or radishes. In general, you want to use hard vegetables that can withstand a skewer. Leafy greens are not recommended.

Grilled vegetables

Photo courtesy of Joyous Household

For the beet vinaigrette:

  • 1 beet
  • 2 garlic cloves
  • 1/2 of a small shallot
  • 3/4 cup orange juice
  • 1 TBSP honey (preferably from the farmers market)
  • 2 TBSP Greek yogurt
  • 1/3 cup olive oil
  • Chopped fresh dill, to taste


  1. Chop the vegetables into large chunks, making sure they are the same size for even cooking. To ensure that the hard vegetables (particularly the potatoes) cook well, boil them for a few minutes. This will help soften them up and make them easier to grill.
  2. Poke skewers through the veggies, mixing and matching as you go along. To ensure that they cook evenly, place the hard and soft veg on separate skewers. For example, on one skewer you could have potatoes, carrots & parsnips, and on another mushrooms, onions and radishes.

    roasted beet vinaigrette

    Photo courtesy of Joyous Household

  3. Season the skewered veggies with a pinch of salt and pepper and place on a hot grill. If you don’t have a cast iron or stainless steel grill that you can use indoors, most ovens can be used as well. Turn periodically for even cooking.
  4. While the vegetables are cooking, prepare the vinaigrette. To do this, simply place all of the ingredients into a food processor or blender and process for roughly a minute, until everything is well combined.
  5. Remove the veggies from the grill. You’ll know that the vegetables are done when they have started to char slightly. At that point, take the skewers off the grill, place them on plate and cover with generous amounts of the vinaigrette.

Then dig in and enjoy!

Thank you to Veronica from Joyous Household for this delicious recipe.