Grilled Vegetable Platter Number 2 |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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a Giada Di Laurentiis recipe Ingredients:
3 red bell peppers, seeded and halved |
3 yellow squash, sliced lengthwise into 1/2-inch-thick rectangles (about 1 pound total) |
3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles (about 12 ounces total) |
3 japanese eggplants, sliced lengthwise into 1/2-inch-thick rectangles (12 ounces total) |
12 cremini mushrooms |
asparagus, trimmed |
12 green onions, roots cut off |
1/4 cup plus 2 tablespoons olive oil |
salt & freshly ground black pepper |
3 tablespoons balsamic vinegar |
2 garlic cloves, minced |
1 teaspoon chopped fresh italian parsley |
1 teaspoon chopped fresh basil leaf |
1/2 teaspoon finely chopped fresh rosemary leaf |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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