Summer is full of a bounty of veggies that are so good roasted or grilled! Squash, peppers, onions, eggplants, tomatoes…almost everything tastes better off the grill! Simply slice your veggies in long strips or pieces, trying to make sure they are approximately the same size. Toss in a bowl with sea salt and freshly ground black pepper and a little extra virgin olive oil. Then either toss on the grill, a grill pan, or put on a sheet pan and slide into a 400F oven. You’ll know they are ready when they are browned on the edges and softer. (About 5 – 10 minutes on the grill, 30 – 30 minutes in the oven.)

While your veggies are grilling or roasting, you can whip up this easy dressing. Full of bright lemon flavor and the intriguing taste of tarragon, this recipe makes enough to toss with your delicious veggies, and to dress a big salad tomorrow night, too!

Tarragon is our spice of the week because it adds a nice flavor to the food and provides the dish with a good source of iron. A teaspoon of ground tarragon supplies 0.52 milligram of iron, which doesn’t sound like a lot, but is an impressive dose for such a small amount of food! So if you have 2 TB in this recipe, you get 6 teaspoons of Tarragon and lots of iron-wow! The herb also supplies some Calcium for your bones and Vitamin A for your eyes. What a great dressing to add to those grilled veggies.

¼ Cup Lowfat Buttermilk

2 TB Lemon Juice

1 Tsp Dijon Mustard

1 Tsp Honey

1 Clove Grated Garlic

¼ Cup Extra Virgin Olive Oil

2 TB Finely Chopped Tarragon

Sea Salt and Freshly Cracked Black Pepper to taste

Shake all the ingredients together in a jar and taste for salt and pepper.

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