Grilled Vegetables

Posted on by keith miller

Grilled Vegetables

There is nothing better than fresh veggies off the grill. Simple, quick, and delicious.

Take it up a notch by adding a touch of herb vinaigrette before serving.

Suggested Vegetables:

  • Red bell peppers, seeded and halved
  • Yellow squash, sliced lengthwise into 1/2-inch-thick rectangles
  • Zucchini, sliced lengthwise into 1/2-inch-thick rectangles
  • Japanese eggplant, sliced lengthwise into 1/2-inch-thick rectangles
  • Cremini mushrooms
  • Asparagus, trimmed
  • Green onions, roots cut off

Herb Mixture:

  • 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. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

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Food Network
Recipe courtesy of Giada De Laurentiis

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