MIXED****Grilled Vegetables

By Unblond1

28/06/14 - Very good. Dan even complimented it.

Recipe courtesy Giada De Laurentiis

Ingredients

• DRESSING:
• 1 red bell pepper, seeded and cut in chunks
• 1 yellow bell pepper, seeded and cut in chunks
• 3 - 4 mild long yellow peppers, halved and seeded
• 1 zucchini sliced 1/4-inch-thick
• 2 yellow squash sliced 1/4-inch-thick
• 3 small eggplant, sliced lengthwise 1/4-inch-thick
• 8 green onions, roots cut off
• 1 red onion, sliced thickly into rings and threaded onto skewers
• Salt and freshly ground black pepper
• 2 tablespoons garlic-flavoured olive oil for brushing vegetables
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme

Preparation

Step 1

* Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush or toss the vegetables with olive oil to coat lightly. Sprinkle the vegetables with salt and pepper.

* Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers and red onion; 7 minutes for the zucchini, eggplant, and mushrooms; 4 minutes for the green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

* Meanwhile, whisk the dressing ingredients in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables warm or at room temperature.