Grilled Vegetables
Absolutely fantastic taste! The dressing really adds a great flavor to the vegetables. Terrific dish
Prep Time:
Cook Time:
Total Time:
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 (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles |
| 3 | japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles |
| 12 | cremini mushrooms |
| 1 | bunch (1-pound) asparagus, trimmed |
| 12 | green onions, roots cut off |
| 1/4 cup | plus 2 tablespoons olive oil |
| salt and freshly ground black pepper | |
| 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 |
Directions:
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.
Source: foodnetwork.com
