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• Step 1

  When ready to cook, set temperature to High and preheat for 15 minutes. Place your Traeger grill basket on the grill to preheat.

• Step 2

  For the Lemon Herb Vinaigrette: Whisk red wine vinegar, dijon mustard, garlic, salt, black pepper, lemon juice, honey, dill and chives together in a small bowl.

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  • 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 lemon juice

  • 1 Teaspoon honey

  • 1 Teaspoon Dill Weed, fresh

  • 1 Teaspoon chives, chopped

• Step 3

  Slowly add olive oil into mixture while whisking. Pour dressing into a sealable jar and shake until emulsified. Set aside.

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  • 1/2 Cup olive oil

• Step 4

  Toss all vegetables in olive oil and season to taste with salt and black pepper. Place all vegetables in Traeger Grill Basket, close lid and grill for 5 minutes.

  00:05

  450 ˚F / 232 ˚C

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  • 1 Whole Bag of Tri-Color Baby Bell Peppers, Cut in Half

  • 2 Bunch Baby Carrots with Tops

  • 2 Whole Packages of Baby Squash, Cut in Half

  • 1 Whole Bag of Baby White Onions, Peeled

  • 1 Whole Bag of Baby Red Onions, Peeled

  • 1 Pound Snow Peas, fresh

  • 1 Whole Carton of Tri-Color Cherry Tomatoes

  • 1 Can Corn, fresh

  • 1 Whole Baby Eggplant, Cut in Half

  • To Taste kosher salt

  • To Taste black pepper

• Step 5

  Open grill and stir vegetables. Close lid and grill for 5-10 more minutes. Remove from grill and toss with Lemon Herb Vinaigrette.

  00:10

  450 ˚F / 232 ˚C

• Step 6

  Serve hot, or allow to cool to room temperature, refrigerate and serve cold. Enjoy!

  *Cook times will vary depending on set and ambient temperatures.