| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 3 red bell peppers, seeded and halved
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 350 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 17 g |
| Sugar | 18 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 1859 mg |
Reviews
Made this when my in-laws visited. What a wonderful recipe! Loved using fresh herbs from my garden with the oil and balsamic vinegar.
Just perfect and the finishing sauce topped this dish off so well.
Wow! This tasted so good!!!! I only lost 2 pepper lobes and 1 asparagus spear to the grill gods. The dressing is great and so tasty. Best compliment: I forgot to eat my meat!!!
Ended up being a little to oily for my oven roasted pan method. Good flavor & will try next time on the grill so oil can ‘run off’.
So simple and yet so delicious. The herb mixture is the perfect finishing, Our guests loved it too.
I didn’t have all the vegetables or the balsamic vinegar. Used Yoshida’s marinade and cooking sauce instead. Good for grilling, baking, saute. Love the recipe.
can you cook these ahead of time and serve them chilled?
Totally yummy! The vinaigrette makes it!!
Loved it
A great mix of vegetables to grill. I used dried basil and rosemary. The dried basil was fine. The dried rosemary was a bust.
Easy to mix and match other veggies.
This is a great side dish for any meal.