Grilled Summer Vegetables- Recipes- Produce- Fruits and Vegetable Recipes

baked french bread

3	Each	red bell peppers, seeded and halved
3	Each	yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3	Each	Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3	Each	zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
1	Bunch	(1-pound) asparagus, trimmed
12	Each	green onions, roots cut off
1/4	Cup	plus 2 tablespoons olive oil
		Salt and freshly ground black pepper- To Taste
3	Tbs	balsamic vinegar
2	cloves	garlic cloves, minced
1	tsp	chopped fresh Italian parsley leaves
1	tsp	chopped fresh basil leaves
1/2	tsp	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.

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