Grilled Vegetable Platter Number 2

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 red bell peppers, seeded and halved
• 3 yellow squash, sliced lengthwise into 1/2-inch-thick rectangles (about 1 pound total)
• 3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles (about 12 ounces total)
• 3 japanese eggplants, sliced lengthwise into 1/2-inch-thick rectangles (12 ounces total)
• 12 cremini mushrooms
• asparagus, trimmed
• 12 green onions, roots cut off
• 1/4 cup plus 2 tablespoons olive oil
• salt & freshly ground black pepper
• 3 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh italian parsley
• 1 teaspoon chopped fresh basil leaf
• 1/2 teaspoon finely chopped fresh rosemary leaf

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.