Parsley, Sage, Rosemary and Thyme Summer Vegetables

By Hklbrries

This rub can be used on steak and chicken, in addition to vegetables. Use any combination of vegetables you like.

Ingredients

• Rub:
• 2 tbsp dried parsley
• 2 tbsp dried rosemary
• 2 tbsp garlic powder or granulated garlic
• 1 tbsp kosher salt
• 1 tbsp dried sage
• 1 tbsp dried thyme
• 1 1/2 tsp coarsely ground black pepper
• Vegetables:
• 3 tbsp olive oil
• 1 small eggplant, cut into 1/2-inch thick rounds
• 2 small zucchini, cut into quarters, lengthwise
• 1/2 pound medium-size asparagus, woody ends removed
• 1/2 pound large button mushrooms
• 1/2 pound cherry tomatoes

Details

Servings 6

Preparation

Step 1

To prepare rub, combine all ingredients in a medium bowl and stir well. The rub will keep in an airtight container up to 6 months. Makes about 1/2 cup.

To prepare vegetables, pour olive oil in an extra-large zip-top bag. Seal and massage to distribute oil throughout bag. Add vegetables, seal bag and massage to coat pieces well. Open bag and sprinkle 1 tbsp rub inside. Seal and massage again. (You'll have some rub left over).

Prepare the grill.

Place vegetables in a grill basket and place on grill. If pieces are large enough, you can place them crosswise directly on the grill grate. Cover and grill over direct medium heat 6 to 15 minutes, depending on the thickness of vegetables. Turn once or twice during grilling. The vegetables should begin to brown in spots (this indicates that their natural sugars are caramelizing), but should not be allowed to char.

Remove each vegetable to a platter when done. Serve hot or at room temperature.

Nutrition Information:
Per serving
130 calories
8 g fat
0 mg cholesterol
4 g protein
14 g carbohydrates
6 g fiber
260 mg sodium