Grilled Lemon & Basil Vinaigrette is a delicious and light salad dressing or dip.  Fresh lemons are grilled until they get caramelized and sweet then the juice is blended with fresh basil and parsley for a lovely warm weather  recipe.
A bottle of grilled lemon basil vinaigrette with grilled lemons in the background
We are well into spring and it’s time for grilling and bright fresh dishes. This grilled lemon and basil vinaigrette is a delicious dressing for any salad or a sauce for chicken or fish.

Why grill lemon?

Grilling lemons is a great way to transform the flavor of a lemon. Not only does it help release the lemon juices, but it makes the juice sweeter and  slightly smokey.

 

A perfectly grilled and charred lemon

 

In keeping with the Spring-theme, I recently grilled vegetables to make a grilled vegetable pasta salad (recipe coming soon) and the perfect way to dress this salad was with the grilled lemon and basil vinaigrette. This dish is perfect of for a light dinner or a tasty lunch on-the-go.

 

Grilled lemon & basil vinaigrette in a bottle ready to be used

If you’ve tried this Grilled Lemon & Basil Vinaigrette or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

 

 

Yield: 8 -10

Grilled Lemon & Basil Vinaigrette

Grilled Lemon & Basil Vinaigrette

Fresh lemons are grilled until they get caramelized and sweet then the juice is blended with fresh basil and parsley for a lovely warm weather recipe.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 4 large lemons, cut in half
  • Zest of 1 large lemon
  • 3/4 cup light olive oil, plus 2 tablespoons
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • Pepper to taste

Instructions

  1. Preheat indoor or outdoor grill.
  2. Cut the lemons in half.
  3. Brush the lemon halves with 2 tablespoons olive oil.
  4. Lay the lemons onto the grill cut-side down for 8 minutes until browned.
  5. Remove the lemons and allow to cool.
  6. When the lemons are cool enough to handle, squeeze the lemons through a sieve into a bowl.
  7. To a food processor or blender add the lemon juice, zest, basil, parsley and salt.
  8. Blend then slowly drizzle the 3/4 cup olive oil into the blender while running.
  9. Taste for seasoning and add pepper to taste.
  10. Pour into a container and refrigerate.

Notes

The dressing should last for up to 5 days refrigerated.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 195Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 68mgCarbohydrates 5gFiber 2gSugar 1gProtein 1g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
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