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Grilled Vegetables with Lemon Herb Vinaigrette

Difficulty 2/5
Prep time 20 mins

Cook time 10 mins
Serves 4-6

Hardwood Maple

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.


Grilled Vegetables

1 bag tri-color baby bell peppers (cut in half)

2 bunches small carrots with tops (scrubbed clean and cut in half leaving an inch of top)

2 packages baby squash, cut in half

1 bag baby white onions, peeled

1 bag baby red onions, peeled

1 lb snow peas

1 carton tri-color cherry tomatoes

baby corn

baby eggplant (cut in half)

Olive oil


Black pepper, to taste

Traeger Grilling Basket

Lemon Herb Vinaigrette

1/4 cup red wine vinegar

2 tbsp Dijon mustard

1 clove garlic, minced

1/2 tsp kosher salt

1/4 tsp ground black pepper

2 tbsp fresh lemon juice

1 tsp honey

1 tsp fresh dill

1 tsp chives

1/2 cup olive oil


For the Lemon Herb Vinaigrette: Whisk red wine vinegar, dijon mustard, garlic, salt, black pepper, lemon juice, honey, dill and chives together in a small bowl.

Slowly add olive oil into mixture while whisking. Pour dressing into a sealable jar and shake until emulsified. Set aside.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled device) and preheat, lid closed, for 10 to 15 minutes.

Place your Traeger grill basket on the grill to preheat.

Toss all vegetables in olive oil and season to taste with salt and black pepper. Place all vegetables in Traeger Grill Basket, close lid and grill for 5 minutes.

Open grill and stir vegetables. Close lid and grill for 5 more minutes. Remove from grill and toss with Lemon Herb Vinaigrette.

Serve hot, or allow to cool to room temperature, refrigerate and serve cold. Enjoy!

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