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 jrbennett_13
Kalamazoo, MI
on October 22, 2011
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The vegetables were delicious before I even put the sauce on: I had a hard time keeping my hubby and kids from eating them before I got dinner on the table. The sauce was just gilding the lily! It took a couple of extra minutes, because all of these individual slices of veggies took up the entire surface of my large grill, so I had to finish it before I could put the meat on. But since they only cook about 10 minutes, and had time to cool down while I was cooking the meat, it wasn't a big deal (I was cooking thin pork chops, so they don't take long anyway. I will use this recipe alog. We eat veggies every night and I get tired of steamed broccoli!
By Sarrita
Hilllboro Beach
on August 29, 2011
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Great flavors in this healthy & simple recipe.. I use the herb mixture as a marinade, then grill the veggies and put them back in the liquid to soak up a little more. Delish!
By meeh362_5533083
Arlington, VA
on August 23, 2011
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absolutely beautiful and delicious. I grilled all the veggies earlier in the day and served the sauce, which is fantastic!, on the side!
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