Ingredients
1/2 cup tightly packed fresh basil leaves
1/2 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 clove garlic, coarsely chopped
Salt
2 medium red or green bell peppers, seeded and quartered
2 medium onions (red, yellow, or Vidalia), cut into 1/2-inch-thick rounds
1 medium zucchini, cut into 1/2-inch-thick rounds
1 pint cherry tomatoes
1 pineapple, peeled, cored, and cut into 1/2-inch-thick rounds
Directions
Prepare the grill for medium-high direct heat.
In a blender or food processor, combine the basil, olive oil, lemon juice, garlic, and salt to taste; blend until smooth.
Brush or toss the vegetables (but not the pineapple) with half of the basil oil; arrange in a grilling basket. Place the pineapple in a separate grilling basket or directly on the grill. Grill about 10 minutes or until grill marks appear, turning once or twice. Serve the veggies and pineapple together on a platter drizzled with the remaining basil oil and additional salt if desired.
Servings: 8
Difficulty: Easy