Meatless Monday: Grilled vegetables with lemon-basil aioli

Who doesn’t love the fresh flavor combo of lemons and basil? Add a special sauce with these great flavors to your next batch of grilled vegetables.

Grilled vegetables with lemon-basil aioli

Grilling is a wonderful way to prepare vegetables when it comes to mealtime. To amp up the flavor of these goodies, serve them with a special sauce on the side. For a Meatless Monday recipe, grilled vegetables with lemon-basil aioli is a fantastic, flavorful option!

Traditionally, aioli is made using egg yolks, but this recipe for lemon-basil aioli is eggless, making it a great vegan option (we used silken tofu in place of eggs). Dollop the aioli over your grilled vegetables — you’ll love the fresh lemon-basil flavor!

Grilled vegetables with lemon-basil aioli recipe

Serves 4


For the lemon-basil aioli

  • 8 ounces silken tofu
  • 2 garlic cloves
  • 2 fresh basil leaves, torn to small pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Zest from half a lemon
  • 2-3 tablespoons lemon juice (to taste)
  • 2 tablespoons olive oil (a bit more as needed)
  • Basil leaves as garnish

For the grilled vegetables

  • 2 red bell peppers, seeds and membrane removed, quartered
  • 2 small zucchini, ends trimmed, cut in half width-wise, quartered
  • 1 large bunch asparagus, trimmed 1 inch from the bottom
  • 1 large onion, sliced into 1/2-inch-thick rings
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


For the lemon-basil aioli

  1. Cut the tofu into cubes and add to a food processor along with the garlic, basil, lemon zest, salt and pepper. Blend until smooth.
  2. Drizzle in the olive oil and lemon juice and blend until combined.
  3. Taste the aioli and adjust the seasoning, as needed.
  4. Refrigerate for about an hour before serving.
  5. Stir the aioli just before serving, and top with basil leaves cut into ribbons.

For the grilled vegetables

  1. Place the vegetables on a baking sheet and drizzle both sides with the olive oil and season with the salt and ground black pepper.
  2. Since you’ll grill the vegetables directly on the grate, make sure they’re cut in large enough pieces so they do not fall through the grill grate. Otherwise, you can place them in a grill basket to grill them.
  3. Grill over medium heat, uncovered, for several minutes on each side, just until the vegetables become slightly charred.
  4. Remove from the heat and place on a serving platter.
  5. Serve the grilled vegetables with the lemon-basil aioli on the side to dollop on the vegetables.

Get grilling!

More Meatless Monday recipes

Chilled, roasted asparagus soup with crunchy croutons
Southwestern kale salad with lime dressing
Miso-glazed grilled eggplant