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Grilled Vegetables
Category: Vegetables
Serves:
Rating:
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Ingredients:
3 red bell pepper seeded and halved 3 yellow squash sliced lengthwise into 1/2” rectangles 3 zucchini sliced lengthwise into 1/2” rectangles 3 japanese eggplants sliced lengthwise into 1/2” rectangles 12 cremini mushrooms 1 bunch asparagus trimmed 12 green onions trimmed of roots 1/4 c. plus 2 T. olive oil Salt and freshly ground black pepper 3 T. balsamic vinegar 2 cloves garlic, minced 1 t. chopped fresh Italian parsley 1 t. chopped fresh basil 1/2 t. chopped fresh rosemary
Directions:
Place a grill pan over medium-high heat. Brush the vegetables with 1/4 c. olive oil to coat lightly. Season the vegetables with salt and pepper. Working in batches, grill the vegetable until tender and lightly charred all over, about 8-10 minues 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. Whisk the remaining 2 T. of oil, balsamic vinegar, garlic, parsley, basil and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle herb mixture over the vegetables. Serve warm or at room temperature.