Recipes : Grilled Vegetables : Food Network

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Grilled Vegetables
Recipe courtesy Giada De Laurentiis

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.