Grilled Vegetables

By á-170456

Ingredients

• 3 red bell peppers seeded and halved
• 3 yellow squash - (abt 1 lb total) sliced lengthwise
• into 1/2"-thk rectangles
• 3 zucchini - (abt 12 oz total) sliced lengthwise
• into 1/2"-thk rectangles
• 3 Japanese eggplant - (12 oz total) sliced lengthwise
• into 1/2"-thk rectangles
• 12 cremini mushrooms
• 1 bunch asparagus - (abt 1 lb) trimmed
• 12 green onions roots cut off
• 1/4 cup olive oil plus
• 2 tablespoons olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons balsamic vinegar
• 2 garlic cloves minced
• 1 teaspoon chopped fresh Italian parsley leaves
• 1 teaspoon chopped fresh basil leaves
• 1/2 teaspoon finely-chopped fresh rosemary leaves

Details

Servings 6

Preparation

Step 1

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the 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; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and 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 remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary 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.

This recipe yields 6 servings.