Grilled Vegetables

• Red Bell Peppers, seeded and halved
• Yellow Squash, sliced lengthwise into thick rectangles
• Zucchini, sliced lengthwise into thick rectangles
• Eggplants, sliced lengthwise into thick rectangles
• Cremini Mushrooms
• Asparagus, trimmed
• Green Onions, roots cut off
• Olive Oil
• Salt and freshly ground Black Pepper
• Balsamic Vinegar
• Garlic Cloves, minced
• Chopped fresh Italian Parsley leaves
• Chopped fresh Basil leaves
• Finely chopped fresh Rosemary leaves

1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
2. Brush the vegetables with oil to coat lightly. Sprinkle the vegetables with salt and pepper.
3. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers;
4. 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms;
5. 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. 
6. Meanwhile, whisk the remaining oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.
7. Add salt and pepper to taste.
8. Drizzle the herb mixture over the vegetables.
9. Serve the vegetables, warm or at room temperature.

Level 1

 

 

 

40 Minutes