4 Videos | Photo: Grilled Vegetables Recipe
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.
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By pols005
tulsa, OK
on April 21, 2013
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Loved this. It makes alot so I had quite a bit leftover. I can see the leftovers turning up in a pasta dish or a grilled veggie panini later in the week.
By ttujackieo
on March 24, 2013
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AWESOME! Used this as a "clean out the fridge" recipe and it was great! Used zucchini, bell peppers, squash, mushrooms, green beans, carrots & broccoli. It really was good when sneaking tastes throughout but adding the sauce really makes it! One bite has a basil flavor while the next has rosemary....healthy too!!!
By luckyluch22
tempe, az
on February 13, 2013
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My husband hates vegetables, but he is always asking me to make this recipe. It is a huge hit with everyone!! Sometimes I cut out the thinner veggies, like the green onions and asparagus, just to make it easier since I don't use a veggie basket for the grill and these suckers tend to fall through.
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