Grilled Vegetables

Recipe source: local newspaper

• Ready In: 20 mins
• Serves: 6

Ingredients

• For the rub

• 2  tablespoons dried parsley
• 2  tablespoons dried rosemary
• 2  tablespoons garlic powder
• 1  tablespoon kosher salt
• 1  tablespoon dried sage
• 1  tablespoon dried thyme
• 1 1⁄2 teaspoons pepper

• For the vegetables

• 3  tablespoons olive oil
• 1  eggplant, cut into 1/2 inch rounds
• 2  zucchini, cut into quarters, lengthwise
• 1⁄2 lb asparagus, woody stems removed
• 1⁄2 lb  mixed mushrooms
• 1⁄2 lb cherry tomatoes

Directions

1. To prepare rub, combine parsley, rosemary, garlic powder, kosher salt, sage, thyme and pepper together in a bowl.
2. Rub can keep in an airtight container for 6 months.
3. To prepare vegetables, pour olive oil in a large zip-lock bag or marinating dish.
4. Add vegetables and seal bag, massaging and turning bag.
5. Open bag and sprinkle 1 Tablespoon of the rub mixture onto the vegetables in the bag.
6. Prepare grill.
7. Place vegetables in a grill basket and place on grill.
8. Cover and grill for 8 to 15 minutes, turning a few times.
9. Remove vegetables to a platter or serving dish.