Ingredients: |
Ingredients: 3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant, sliced lengthwise into 1/2-inch-thick rectangles
12 mushrooms
1 bunch asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tbsp. olive oil
Salt and freshly ground black pepper
3 tbsp. balsamic vinegar
2 garlic cloves, minced
1 tsp. chopped fresh Italian parsley leaves
1 tsp. chopped fresh basil leaves
1/2 tsp. finely chopped fresh rosemary leaves
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Directions: |
Directions:1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
2. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.
3. 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.
4. 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:
1. Whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.
2. Add salt and pepper to taste.
3. Drizzle the herb mixture over the vegetables.
Serve the vegetables, warm or at room temperature. |
This recipe for Grilled Mixed Vegetables is from