Summertime Grilled Vegetables
Cooking beautiful, hearty vegetables on the grill is a great way to get everyone to eat- and love- their veggies!
3 Medium red bell pepper, seeded and halved
3 yellow summer squash, sliced into 1/2 inch rectangles
3 Zucchini, sliced lengthwise into 1/2 inch rectangles
3 Japanese eggplant, sliced lengthwise into 1/2 inch rectangles
12 cremini mushrooms
1 bunch asparagus, trimmed
12 green onions, roots cut off
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon fresh parsley leaves, chopped
1 teaspoon basil, chopped
1/2 teaspoon rosemary, chopped
Heat grill pan over medium high heat or prepare barbecue to same heat. Brush the vegetables with 1/4 cup oil. Sprinkle salt and pepper over veggies. Grill vegetables until tender, about 8 minutes for peppers, 7 minutes for squash, zucchini, eggplant and mushrooms, 4 minutes for asparagus and green onion. Arrange vegetables on a platter. To make a glaze for the veggies, whisk 2 tbls. olive oil, balsamic vinegar, garlic, parsley, basil and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temp.
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http://www.simplifysupper.com/.
