What to do with those fresh veggies?

Tis’ the season for fresh veggies and whether they’re store bought or harvested from your backyard garden these recipes are sure to be a hit in your home.

Grilled Vegetables with Assorted Vinaigrettes



3 red, yellow or orange bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 baby bella mushrooms
1 bunch (1-pound) asparagus, trimmed
5 leeks, roots cut off
1/4 cup Heinen’s Olive Oil
Sea salt and freshly ground black pepper, to taste

Balsamic Vinaigrette:

2 tablespoons Heinen’s Olive Oil
3 tablespoons Heinen’s Balsamic Vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Lemon-Mustard Vinaigrette:

3 tablespoons red wine vinegar
1 shallot, finely chopped
1 garlic clove, minced
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 tablespoon Heinen’s Dijon Mustard
1 tablespoon fresh lemon juice
3/4 cup Heinen’s Olive Oil

Basil Vinaigrette: 

1/4 cup white balsamic vinegar
1 shallot, finely chopped
2 teaspoons Heinen’s Dijon Mustard
½ teaspoon salt
¼ teaspoon pepper
½ cup Heinen’ s Olive Oil
2 tablespoons fresh basil, chopped

Honey-Lime Vinaigrette:

1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon Heinen’s Dijon Mustard
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/2 cup Heinen’s Olive Oil


Turn grill on to medium-high heat. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Next, make your vinaigrette…

For Balsamic Vinaigrette: whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

For Lemon-Mustard Vinaigrette: Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD – Can be made 2 hours ahead. Let stand at room temperature.

For Basil Vinaigrette: Whisk vinegar, shallot, mustard, salt and pepper. Add oil slowly, stirring constantly. Add basil.

For Honey-Lime Vinaigrette: Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper, and cumin in a blender; stream olive oil into the juice mixture while blending to emulsify the oil into the juice.

Click Here to Download a Printable Recipe PDF


Grilled Beets with Fresh Mozzarella & Poppy Seed-Orange Vinaigrette


1 small shallot, finely chopped
2 tablespoons Sherry vinegar
2 teaspoons poppy seeds
1 teaspoon Heinen’s Dijon Mustard
1 teaspoon finely grated orange zest
1/4 cup coconut oil
3 tablespoons Heinen’s Olive Oil, divided
Kosher salt, freshly ground pepper
1 1/2 pounds mixed beets (any color), trimmed, divided
1 bunch scallions, root ends trimmed
1 pound fresh mozzarella, cut into 8 wedges
2 tablespoons toasted pistachios


Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in coconut oil; season with salt and pepper. Set vinaigrette aside.

Peel and thinly slice 1 beet; set aside.

Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30–35 minutes. Transfer beets to a plate and let cool.

Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.

Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, reserved beet slices and toasted pistachios.

DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature and top with toasted pistachios before serving.

Click Here to Download a Printable Recipe PDF


Italian Summer Squash Sauté


2 pounds summer squash and/or zucchini, spiraled or julienne
1 teaspoon kosher salt plus more
1/8 cup pine nuts
2 tablespoons Heinen’s Olive Oil
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup finely grated Parmesano Reggiano
Freshly ground black pepper


Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).

Meanwhile, toast pinenuts in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.

Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in Parmesano Reggiano and season with salt and pepper. Sprinkle with toasted pine nuts.

Click Here to Download a Printable Recipe PDF

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