Grilled Vegetable Platter Number 2

Name: Grilled Vegetable Platter Number 2
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 3 red bell peppers, seeded and halved; 3 yellow squash, sliced lengthwise into 1/2-inch-thick rectangles (about 1 pound total); 3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles (about 12 ounces total); 3 Japanese eggplants, sliced lengthwise into 1/2-inch-thick rectangles (12 ounces total); 12 cremini mushrooms; asparagus, trimmed; 12 green onions, roots cut off; 1/4 cup plus 2 tablespoons olive oil; salt & freshly ground black pepper; 3 tablespoons balsamic vinegar; 2 garlic cloves, minced; 1 teaspoon chopped fresh Italian parsley; 1 teaspoon chopped fresh basil leaf; 1/2 teaspoon finely chopped fresh rosemary leaf

Submitted by Wendy's Kitchen

"a Giada Di Laurentiis recipe"

Download

Ready In:: 40mins
Ingredients:: 14
Serves:: 6

ingredients

3 red bell peppers, seeded and halved
3 yellow squash, sliced lengthwise into 1/2-inch-thick rectangles (about 1 pound total)
3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles (about 12 ounces total)
3 Japanese eggplants, sliced lengthwise into 1/2-inch-thick rectangles (12 ounces total)
12 cremini mushrooms
asparagus, trimmed
12 green onions, roots cut off
¹⁄₄ cup plus 2 tablespoons olive oil
salt & freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley
1 teaspoon chopped fresh basil leaf
¹⁄₂ teaspoon finely chopped fresh rosemary leaf

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.