Serves: 8
Total Calories: 207

2 red bell peppers, medium
2 yellow peppers, bell, , medium
2 Belgian endives
1 pound mushrooms, white, or cremini, stemmed, caps wiped clean with dampened paper towels
4 eggplant, small, or zucchini
1/2 cup olive oil, extra-virgin
salt, coarse (kosher or sea) and freshly ground black pepper, to taste
1 pound asparagus spears, thick, fibrous ends removed
8 tomatoes, fresh, ripe
2 tablespoons balsamic vinegar, (optional)
8 lemons wedges, for serving

1. Preheat the grill to high.

2. Stem, halve, and seed the bell peppers, then cut each half into 3 lengthwise strips. Cut the endives lengthwise in quarters, leaving the stem ends attached. Cut the mushrooms in half and the eggplants or zucchini in half lengthwise.

3. When ready to cook, preheat a vegetable grate (if using) for 5 minutes. Lightly brush the bell pepper pieces with olive oil, season with salt and black pepper, and arrange on the hot grate. Grill until lightly charred on both sides, leaving the skins intact, 4 to 6 minutes per side. Transfer to a platter. Oil, season, and grill the endive, asparagus, tomatoes, porcini, and eggplants the same way. Each vegetable should be nicely charred on the outside and soft and tender inside depending on the vegetable, this will take 3 to 6 minutes per side. Brush all the vegetables lightly with oil and season with salt and pepper once or twice as they cook.

4. Arrange the grilled vegetables in rows on a platter, varying color and shape. Drizzle the remaining oil on top of the hot vegetables and let cool.

5. Just before serving, season the vegetables again with salt and pepper. If you like, drizzle a little balsamic vinegar on top. Serve lemon wedges on the side for squeezing over the vegetables.

Serves 8

Nutritional Facts:

Serves: 8
Total Calories: 207
Calories from Fat: 120

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Grilled Eggplant
Catalan Grilled Artichokes
Chorizo Grilled Mushroom
Fire-Roasted Breadfruit
Foil-Grilled Potatoes With Asian Seasonings
Garlic Kebabs
Georgian Vegetable Kebabs
Greek Garlic and Lemon Roasted Potatoes
Grilled Corn With Shadon Beni Butter
Grilled Dilled Tomatoes
Grilled Eggplants With Miso "Barbecue" Sauce
Grilled Fennel
Grilled Green Onions Romesco / Calcots
Grilled Long Beans
Grilled Mushroom Caps With Arugula Butter
Grilled Okra
Grilled Plantains
Grilled Sweet Potatoes With Sesame Dipping Sauce
Grilled Vegetable In The Style Of Santa Margherita
Japanese Vegetable Mixed Grill / Robatayaki
Korean Grilled Mushroom and Scallion Kebabs
Marinated Grilled Peppers With Olives and Anchovies
Onions And Potatoes Grilled In The Coals
Peruvian Potato Mixed Grill
Potatoes a' la Ketchup
Sesame Grilled Oyster Mushrooms
Shiitake and Scallion Kebabs
Tandoori Cauliflower
West Indian Grilled Vegetables / Choka
West Indian Pumpkin Gratin