Recipe

Bbq Grilled Vegetables Recipe

	Charrm1 / All my dishes 4 months, 2 weeks ago 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. Prep:15m Cook:12m Servings:6	Charrm1
	grilled bbq vegetables vegetarian easy

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Ingredients

3 red bell peppers, seeded and quartered

3 yellow squash (1 lb), cut into 1/2 inch thick rounds

3 zucchini (12 ozs), cut into 1/2 inch thick rounds

3 eggplants (12 ozs), cut into 1/2 inch thick rounds

12 cremini mushrooms or button mushrooms, whole

1 bunch of asparagus (1 lb), trimmed

12 green onions, left whole, trimmed

1/4 cup plus 2 tbsp olive oil

1 1/2 tsp salt, adjust to taste

1 1/2 tsp pepper, adjust to taste

3 tbsp balsamic vinegar

1 garlic clove, minced

1 tsp chopped fresh flat-leaf parsley

1 tsp chopped fresh basil

1/2 tsp finely chopped fresh rosemary

Directions

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.

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