Ingredients
- 1/2 cup olive oil
- 1/2 cup sherry vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh basil, chopped
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 3 cloves garlic, minced
- 12 button mushrooms, cleaned and stemmed
- 12 heirloom cherry tomatoes
- 1 Anaheim chile pepper, stemmed and seeded, cut into 1/2-inch chunks
- 1 yellow squash, cut into 1/2-inch chunks
- 1 zucchini, cut into 1/2-inch chunks
- 12 ounces halloumi cheese, cut into 1/2-inch chunks
- Spicy Avocado Dill Dip, for serving, recipe follows
- 1 medium ripe avocado
- 1 cup sour cream
- 1/4 cup fresh dill, chopped, plus a few sprigs for garnish
- 2 scallions, white and green parts, thinly sliced
- 1 clove garlic, minced
- 1/2 medium jalapeno, minced, seeded for milder heat
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Chips, or vegetable crudites, for serving
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