Absolutely fantastic taste! The dressing really adds a great flavor to the vegetables. Terrific dish
|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|
|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|
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.