Grilled Vegetables

Name: Grilled Vegetables
Ingredients: 3 red bell peppers, seeded and quartered; 3 yellow squash (1 pound), cut into 1/2-inch-thick rounds; 3 zucchini (12 ounces), cut into 1/2-inch-thick rounds; 3 Japanese eggplants (12 ounces), cut into 1/2-inch-thick rounds; 12 cremini mushrooms or button mushrooms; 1 bunch of asparagus (about 1 pound), trimmed; 12 green onions, trimmed; 1/4 cup plus 2 tablespoons olive oil; 1 1/2 teaspoons salt, plus more to taste; 1 1/2 teaspoons freshly ground black pepper, plus more to taste; 3 tablespoons balsamic vinegar; 1 garlic clove, minced; 1 teaspoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh basil; 1/2 teaspoon finely chopped fresh rosemary

15 ingredients

8 steps

Ingredients

3 red bell peppers, seeded and quartered
3 yellow squash (1 pound), cut into 1/2-inch-thick rounds
3 zucchini (12 ounces), cut into 1/2-inch-thick rounds
3 Japanese eggplants (12 ounces), cut into 1/2-inch-thick rounds
12 cremini mushrooms or button mushrooms
1 bunch of asparagus (about 1 pound), trimmed
12 green onions, trimmed
1/4 cup plus 2 tablespoons olive oil
1 1/2 teaspoons salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
3 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil
1/2 teaspoon finely chopped fresh rosemary

Directions

1

Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame.
2

Brush the vegetables with 1/4 cup of the oil to coat lightly.
3

Sprinkle the vegetables with 1 teaspoon each of salt and pepper.
4

Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and green onions.
5

Arrange the vegetables on a platter.
6

In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tablespoons of oil, and 1/2 teaspoon each of salt and pepper to blend.
7

Season with more salt and pepper to taste.
8

Drizzle the dressing over the vegetables, and serve warm or at room temperature.