Grilled Vegetables

Name: Grilled Vegetables
Yield: 6 side-dish servings
Ingredients: 3 red bell peppers, seeded and quartered; 3 yellow squash (1 pound), cut into 1/2-inch-thick rounds; 3 zucchini (12 ounces), cut into 1/2-inch-thick rounds; 3 Japanese eggplants (12 ounces), cut into 1/2-inch-thick rounds; 12 cremini mushrooms or button mushrooms; 1 bunch of asparagus (about 1 pound), trimmed; 12 green onions, trimmed; 1/4 cup plus 2 tablespoons olive oil; 1 1/2 teaspoons salt, plus more to taste; 1 1/2 teaspoons freshly ground black pepper, plus more to taste; 3 tablespoons balsamic vinegar; 1 garlic clove, minced; 1 teaspoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh basil; 1/2 teaspoon finely chopped fresh rosemary

December 9, 2011

Not only do these veggies look and taste great, but they cook quickly, there’s no mess, you can serve them at any temperature, and you can make them ahead of time. Plus, the leftovers can be used on sandwiches or in salads, as condiments or side dishes.

Recipe notes

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