Grilled Vegetables Recipe

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 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 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 balsamic vinegar; 1 garlic clove, minced; 1 teaspoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh basil; 1/2 teaspoon finely chopped fresh rosemary

Servings: persons

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 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 balsamic vinegar
1 garlic clove, minced
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil
1/2 teaspoon finely chopped fresh rosemary

1
Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame.
2
Brush the vegetables with 1/4 cup of the oil to coat lightly.
3
Sprinkle the vegetables with 1 teaspoon each of salt and pepper.
4
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.
5
Arrange the vegetables on a platter.
6
In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tablespoons of oil, and 1/2 teaspoon each of salt and pepper to blend.
7
Season with more salt and pepper to taste.
8
Drizzle the dressing over the vegetables, and serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Vegetables

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