Here comes the sun and that means grill season! Yippee!!!!!!!!! My husband and I enjoyed the much needed warm weather with good friends and good grilling. Ma not only bakes she sometimes grills. This was the easiest recipe for perfect grilled veggies, there wasn’t an asparagus left in the house lol.
I arranged all of the sliced veggies on baking trays, now they are ready for a good olive oil rub down.
I lightly brushed all the veggies (both sides) with olive oil and a sprinkle of salt and pepper, ready to grill, or at least I thought so. We live close to the water and the wind was not cooperating making it impossible to keep the barbecue lit. SO… I ran to Bed Bath and Beyond and bought a grill pan thank you BB&B it saved the day. I served the grilled vegetables warm with a drizzle of the olive oil and balsamic dressing. I also grilled sliced sweet potatoes and served them with a drizzle of warm honey and maple syrup. Sooooo sooooooo yummy.
Recipe courtesy of Giada De Laurentiss (I am a huge fan of Giada’s)
- 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 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini or bella 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
- 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.
Fire up the grill (or grill pan) invite good friends and family have fun and make some memories.