Grilled Vegetables

Ingredients

• 1 pound asparagus trimmed
• 3 tablespoons balsamic vinegar 
• 12  cremini mushrooms 
• 1 teaspoon basil leaves fresh chopped
• 0.5 teaspoon rosemary leaves fresh finely chopped
• 2  garlic cloves minced
• 12  green onions 
• 3  baby eggplant sliced lengthwise into 1/2-inch-thick rectangles 12 ounces total
• 0.3 cup olive oil 
• 1 teaspoon parsley leaves fresh italian chopped
• 3  bell peppers red halved seeded
• 6 servings salt and pepper black freshly ground
• 3  baby squash yellow sliced lengthwise into 1/2-inch-thick rectangles 1 pound total
• 3  zucchini sliced lengthwise into 1/2-inch-thick rectangles 12 ounces total

Equipment

• bowl
• whisk
• grill
• grill pan

Directions

1. Watch how to make this recipe.
2. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
3. Brush the vegetables with 1/4 cup of the oil to coat lightly.
4. 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.
5. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.
6. Add salt and pepper to taste.
7. Drizzle the herb mixture over the vegetables.
8. Serve the vegetables, warm or at room temperature.