These grilled vegetables are so simple to make. They compliment any meal or could just be eaten alone. We suggest making extra to have all week. Put them in your salads!
Contributor: John Elder
Feel free to substitute your own vegetable preference
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves
• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
• Brush the vegetables with 1/4 cup of the oil to coat lightly.
• Sprinkle the vegetables with salt and pepper.
• Working in batches, grill the vegetables until tender and lightly charred all over, about 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.
• Arrange the vegetables on a platter.
• The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.
• Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe.html?oc=linkback
Recipe courtesy Giada De Laurentiis
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe.html?oc=linkback