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Caper and Lemon Vegetables

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

This is a light and refreshing recipe for seasonal vegetables; perfect for summer!


  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons extra virgin olive oil, plus more as needed for vegetables
  • 1/4 cup chopped fresh basil leaves
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons capers, rinsed, dried, and roughly chopped
  • 2 lbs. seasonal vegetables, cut into halves or quarters for grilling
  • 4 cloves garlic, minced


  • 1. Combine lemon juice, olive oil, basil, garlic and capers. Whisk to combine, season to taste with salt and pepper, then set aside.
  • 2. Preheat the Egg to 425º using direct heat and a cast iron grate. Grill the vegetables until char marks form and they are al dente. Remove from the grill and slice.
  • 3. Toss the vegetables with the vinaigrette, season to taste, and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828