Grilled Vegetables

15 ingredients
9 steps

Ingredients

  • For the rub
  • 2 tablespoons dried parsley
  • 2 tablespoons dried rosemary
  • 2 tablespoons garlic powder
  • 1 tablespoon kosher salt
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons pepper
  • For the vegetables
  • 3 tablespoons olive oil
  • 1 eggplant, cut into 1/2 inch rounds
  • 2 zucchini, cut into quarters, lengthwise
  • 1/2 lb asparagus, woody stems removed
  • 1/2 lb mixed mushrooms
  • 1/2 lb cherry tomatoes

Directions

  1. 1
    To prepare rub, combine parsley, rosemary, garlic powder, kosher salt, sage, thyme and pepper together in a bowl.
  2. 2
    Rub can keep in an airtight container for 6 months.
  3. 3
    To prepare vegetables, pour olive oil in a large zip-lock bag or marinating dish.
  4. 4
    Add vegetables and seal bag, massaging and turning bag.
  5. 5
    Open bag and sprinkle 1 Tablespoon of the rub mixture onto the vegetables in the bag.
  6. 6
    Prepare grill.
  7. 7
    Place vegetables in a grill basket and place on grill.
  8. 8
    Cover and grill for 8 to 15 minutes, turning a few times.
  9. 9
    Remove vegetables to a platter or serving dish.

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