Steps

• Step 1

  Make the lemon herb vinaigrette. In a resealable glass jar, whisk together the red wine vinegar, Dijon mustard, garlic, salt, black pepper, lemon juice, honey, dill, and chives. While whisking, slowly pour in the olive oil. Seal the jar and shake until the dressing is emulsified. Set aside until ready to use.

  Ingredients

  • 1/4 Cup Red wine vinegar

  • 2 Tablespoon Dijon mustard

  • 1 Clove Garlic, minced

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon Ground black pepper

  • 2 Tablespoon Fresh lemon juice

  • 1 Teaspoon honey

  • 1 Teaspoon minced fresh dill

  • 1 Teaspoon minced fresh chives

  • 1/2 Cup olive oil

• Step 2

  Make the grilled vegetables: When ready to cook, place a grill basket on the grill grates. Set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 3

  In a large bowl, toss the bell peppers, carrots, squash, onions, snow peas, tomatoes, corn, and eggplant with the olive oil and season with salt and black pepper.

  Ingredients

  • 24  tri-color baby bell peppers, halved lengthwise

  •  2 bunches of small carrots with tops trimmed to 1 inch, halved lengthwise

  • 1 Pound baby squash, halved

  • 8 Ounce multi-color pearl onions, blanched, peeled

  • 1 Pound snow peas

  • 8 Ounce tri-color cherry tomatoes

  • 4 Ounce canned baby corn, drained and rinsed

  • 1  baby eggplant, halved lengthwise

  • 3 Tablespoon olive oil

  • To Taste kosher salt

  • To Taste black pepper

• Step 4

  Place the vegetables in the grill basket, close the lid, and cook, stirring once, until the vegetables are tender, about 10 minutes.

  00:10

  450 ˚F / 232 ˚C

• Step 5

  Remove the vegetables from the grill and toss with the lemon herb vinaigrette. Serve hot, at room temperature, or chilled. Enjoy!