Ingredients
- 3 red bell peppers, seeded and halved
- 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
- 12 cremini mushrooms
- 1 bunch (1-pound) asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 cup plus 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh Italian parsley leaves
- 1 teaspoon chopped fresh basil leaves
- 1/2 teaspoon finely chopped fresh rosemary leaves
Directions
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.(http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe/index.html)
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