Like roasted vegetable, just about anything goes. The clue is don’t move them around and watch the cooking time.
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 c plus 2 Tab olive oil
- Salt and freshly ground black pepper
- 3 Tab balsamic vinegar
- 2 garlic cloves, minced
- 1 tap chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
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.
- 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.
- Arrange the vegetables on a platter.
- 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.
Timing:
- 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.
Serves: 6
Source: Giada De Laurentiis Show: Everyday Italian | Episode: Al Fresco Dining
Other things to grill:
- Portabella Mushrooms
- Yellow Peppers
- White/Baby Portabella Mushrooms (on skewers)
- Corn on the Cob (with many variations – Google it)
- Leeks
- Tomatoes – Roma
- Romaine
- Brussels Sprouts (on skewers)
- Artichokes (cut in half)
