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Grilled summer vegetables with balsamic drizzle
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- 3 red peppers, seeded and halved
- 3 yellow squash, cut into 1/2-inch-thick rectangles
- 3 zucchini cut into 1/2-inch-thick rectangles
- 3 eggplant cut into 1/2-inch-thick rectangles
- 12 cremini or other mushrooms
- 1 bunch asparagus, trimmed
- 12 yellow onions, sliced into chunks
- 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 parsley leaves (or about 1/2 tsp dried)
- 1 teaspoon chopped fresh basil leaves
(or about 1/2 tsp dried)
- 1/2 teaspoon finely chopped fresh rosemary leaves (or about 1/4 tsp dried)
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Fire-up your grill pan or barbecue on medium-high heat. Brush the vegetables with the 1/4 cup oil to coat lightly. Sprinkle the vegetables with salt and pepper. Grill the vegetables until lightly charred all over, about 7-9 minutes (about 4 minutes for the asparagus). Arrange the vegetables on a plate.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl. 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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