Ingredients

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.

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