BBQ Grilled Vegetables
From charrm1 14 years ago
- 12 minutes to make
- Serves 6
Not only do these vegetables look and taste great, they cook quickly. If you have leftovers, you can use them in your next wraps, sandwiches or salads.
Ingredients
- 3 red bell peppers, seeded and quartered shopping list
- 3 yellow squash (1 lb), cut into 1/2 inch thick rounds shopping list
- 3 zucchini (12 ozs), cut into 1/2 inch thick rounds shopping list
- 3 eggplants (12 ozs), cut into 1/2 inch thick rounds shopping list
- 12 cremini mushrooms or button mushrooms, whole shopping list
- 1 bunch of asparagus (1 lb), trimmed shopping list
- 12 green onions, left whole, trimmed shopping list
- 1/4 cup plus 2 tbsp olive oil shopping list
- 1 1/2 tsp salt, adjust to taste shopping list
- 1 1/2 tsp pepper, adjust to taste shopping list
- 3 tbsp balsamic vinegar shopping list
- 1 garlic clove, minced shopping list
- 1 tsp chopped fresh flat-leaf parsley shopping list
- 1 tsp chopped fresh basil shopping list
- 1/2 tsp finely chopped fresh rosemary shopping list
How to make it
- Warm up BBQ or grill to medium-high heat. Brush the vegetables with 1/2 cup of the oil to coat slightly. Sprinkle the vegetables with 1 teaspoon each of the salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant and mushrooms and 4 minutes for the asparagus and green onions. Arrange the vegetables on a serving platter. In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tbsp of oil and 1/2 tsp each of salt and pepper to blend. Adjust salt and pepper to your taste. Drizzle the dressing over the vegetables and serve warm or at room temperature.
People Who Like This Dish 5
- kstec Tyler, TX
- mbeards2 Omaha, NE
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- crazeecndn Edmonton, CA
- charrm1 Gatineau, Canada
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