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Grilled Vegetables


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Grilled Vegetables 0 Picture


  • 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


Servings 6


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.

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