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1
Preheat the grill to warm.
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2
Lay 6 asparagus out side by side on your work surface.
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3
Pierce them cross wise with skewers near their tops and bottoms to hold them together in a raft.
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4
Do the same thing a second time with the remaining asparagus.
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5
Brush them well with oil and season.
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6
Slice the egg plant thinly lengthwise to make large, thin flat slices.
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7
Brush them with oil.
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8
Do the same thing with the zucchini.
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9
Brush the mushrooms with extra virgin olive oil.
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10
Slice the egg plant thinly lengthwise to make large, thin flat slices.
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11
Brush them with oil.
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12
Do the same thing with the zucchini.
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13
Brush the mushrooms with extra virgin olive oil.
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14
Peel the garlic cloves and thread four per person onto a skewer and brush with extra virgin olive oil.
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15
Wrap them loosely with tin foil.
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16
Oil the grate and put the vegetables on it.
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17
Place the eggplant and zucchini slices at 45 degrees to the grate so which it is easy to create a pretty seared pattern when you turn them.
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18
Put the mushrooms cap side down to begin with.
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19
After the asparagus have begun to brown and crisp, turn them and baste them with oil again.
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20
Do the same with the mushrooms and rotate the eggplant and zucchini 90 degrees to get the cross-hatching pattern.
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21
After 5 min remove the foil from the garlic and allow them to brown slightly.
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22
Flip the zucchini and eggplant slices.
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23
Check the mushrooms for doneness.
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24
Serve all the vegetables together on a large platter and drizzle with finest quality extra virgin olive oil.
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25
Preparation time is 30 min.
