Feel free to use what ever vegetables are available. Grilled vegetables not only look great and taste great but are also a healthy choice. You can serve them at any temperature and can prepare them ahead of time to be used as your side dish, on top of sandwiches or in salads.
3 red bell peppers seeded and quartered
3 yellow squash (1 pound), cut into 1/2-inch-thick rounds
3 zucchini (12 ounces), cut into 1/2-inch-thick rounds
3 Japanese eggplants (12 ounces), cut into 1/2-inch-thick rounds
12 cremini mushrooms or button mushrooms
1 bunch of asparagus (about 1 pound), trimmed
12 green onions trimmed
1/4 cup plus 2 tablespoons of olive oil
1 1/2 teaspoons salt, plus more to taste
1 1/2 teaspoons freshly ground black pepper, plus more to taste
3 tablespoons of balsamic vinegar
1 garlic clove minced
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil
1/2 teaspoon of finely chopped fresh rosemary
Prepare a gas or charcoal grill for medium high heat, or preheat a ridged grill pan over a medium flame. Brush all of the vegetables with a 1/4 cup of oil to coat lightly. Sprinkle the vegetables with 1 teaspoon each of salt and pepper. Working in batches, grill all the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers, 7 minutes for the squash, zucchini, eggplant and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter.
In a small bowl, whisk the vinegar, garlic, parsley, basil and rosemary, the remaining 2 tablespoons of oil, and 1/2 teaspoon each of salt and pepper to blend. Drizzle the dressing over the vegetables and serve warm or at room temperature. Season with more salt and pepper to taste.
If you want to try something different, sprinkle some goat cheese over the grilled vegetables…yummy!