Grill peaches too! Just sprinkle with cinnamon sugar to serve!
Ingredients:
- 2 red bell peppers, seeded and halved
- 3 small yellow squash, sliced lengthwise into 1/2-inch-thick rectangles
- 3 small zucchini, sliced lengthwise into 1/2-inch-thick rectangles
- 2 small eggplant, sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 lb. asparagus, trimmed
- 8 green onions, roots cut off
- 1/2 lb.cherry tomatoes
- 1/4 cup plus 2 Tbsp. olive oil
- To taste salt and freshly ground black pepper
- 3 Tbsp. balsamic vinegar
- 2 garlic cloves, minced
- 2 tsp. chopped fresh Italian parsley leaves
- 1 Tbsp. chopped fresh basil leaves
- 1 tsp. finely chopped fresh rosemary leaves
Directions:
- Place a grill pan over medium-high heat on the barbecue.
- Brush vegetables with 1/4 cup of oil to coat lightly. Sprinkle the vegetables with salt and pepper.
- Working in batches, grill 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, green onions and tomatoes.
- 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.
