Grilled Vegetable Medley
Ingredients
3 Red Bell Peppers, seeded and halved
3 Yellow Squash, sliced lengthwise into ½ inch thick rectangles
3 Zucchini, sliced lengthwise into ½ inch thick rectangles
3 Japanese Eggplant, sliced lengthwise into ½ inch thick rectangles
12 Cremini Mushrooms
1 bunch (1 pound) Asparagus, trimmed
12 Green Onions, roots cut off
2¼ tablespoons Cold Pressed Olive Oil
Sea Salt, to taste
Black Pepper, freshly ground, to taste
3 tablespoons Balsamic Vinegar
2 cloves Garlic, minced
1 teaspoon Italian Parsley, de-stemmed and freshly chopped
1 teaspoon Basil, de-stemmed and freshly chopped
½ teaspoon Rosemary, de-stemmed and freshly chopped
Directions
1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat)
2. Brush the vegetables with ¼ cup of oil to coat lightly
3. Sprinkle the vegetables with salt and pepper
4. Working in batches, grill the vegetables until tender and lightly charred all over, abour 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
5. Arrange the vegetables on a platter
6. Meanwhile, whisk the remaining 2 tablespoons of 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 warm or at room temperature