Sumptuous Summer Grilled Vegetables Recipe

Entry #1370, July 8, 2012

More often than not, barbeque outings have grilled pork, beef, chicken and other meat items and your meal won’t be complete without sides, right. But have you considered bringing in a more nourishing dish for your health conscious guests? Well, try this easy to make grilled vegetable recipe for your next party or even weekend meal for the whole family. Delicious summer grilled vegetables can make your grilled meals complete!

Grill up delicious veggies for your summertime meals!

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Thank you Food Network and Chef Giada De Laurentiis for the great recipe!

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 eggplants (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

Try this grilled vegetable recipe to add flavor to your summertime bbq!

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Directions

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.

That’s it! Easy and healthy dish for everyone. You can have grilled vegetables as a side dish or even as your main menu. Bon Appétit!

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