Grilled Vegetable Platter

By Dianne Godfrey.
 Date: Jul. 31st, 2018 - 1:00 PM

INGREDIENTS

3 red bell peppers, seeded and halved

3 yellow squash (about 1 lb total) , sliced lengthwise into 1/2-inch-thick rectangles

3 zucchini (about 12 oz total) , sliced lengthwise into 1/2-inch-thick rectangles

3 Japanese eggplant (12 oz total) , sliced lengthwise into 1/2-inch-thick rectangles

12 cremini mushrooms

1 bunch asparagus (1 lb) trimmed

12 green onions, roots cut off

¼ cup olive oil, plus 2 Tbsp

Salt and freshly ground black pepper

3 Tbsp balsamic vinegar

2 cloves garlic, minced

1 tsp chopped fresh Italian parsley leaves

1 tsp chopped fresh basil leaves

½ tsp finely chopped rosemary leaves

DIRECTIONS

1. 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.

2. 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.

Grilled Vegetable Platter