New Way to Show Off Vegetables That'll Make Your Mouth Water

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 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 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

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.






This is SouthernLiving at the best.