EASY GRILLED VEGETABLES
- 3 red bell peppers, seeded and quartered
- 3 yellow squash (1 pound), cut into ¬Ĺ-inch-thick¬†rounds
- 3 zucchini (12 ounces), cut into ¬Ĺ-inch-thick rounds
- 3 Japanese eggplants (12 ounces), cut into ¬Ĺ-inchthick¬†rounds
- 12 cremini mushrooms or button mushrooms
- 1 bunch of asparagus (about 1 pound), trimmed
- 12 green onions, trimmed
- ¬ľ cup plus 2 tablespoons olive oil
- 1¬Ĺ teaspoons salt, plus more to taste
- 1¬Ĺ 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
- ¬Ĺ teaspoon finely chopped fresh rosemary
Not only do these veggies look and taste great, but they¬†cook quickly, there‚Äôs no mess, you can serve them at any¬†temperature, and you can make them ahead of time.¬†Plus, the leftovers can be used on sandwiches or in¬†salads, as condiments or side dishes.
- Prepare a Charcoal or gas grill for medium-high heat, or¬†preheat a ridged grill pan over a medium-high flame.
- Brush the vegetables with ¬ľ cup of the oil to coat¬†lightly. Sprinkle the vegetables with 1 teaspoon each of¬†salt and pepper. 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. Arrange the¬†vegetables on a platter.
- In a small bowl, whisk the vinegar, garlic, parsley, basil,¬†rosemary, the remaining 2 tablespoons of oil, and ¬Ĺ¬†teaspoon each of salt and pepper to blend. Season with¬†more salt and pepper to taste. Drizzle the dressing over¬†the vegetables, and serve warm or at room temperature.
- Feel free to use¬†whatever vegetables are available.