Grilled Vegetables with Balsamic and Olive Oil
1 pound medium-thick asparagus
3 red bell peppers, cut in half, stemmed and seeded
2 yellow squash, cut diagonally into ½- to ¾-inch slices
2 zucchini, cut diagonally into ½-inch slices
12 cremini mushrooms
12 green onions
About 4 tablespoons olive oil (divided)
2 tablespoons balsamic vinegar
¾ teaspoon kosher salt (divided)
½ teaspoon pepper
1 teaspoon chopped fresh basil
1 teaspoon finely chopped fresh rosemary
Snap off ends of asparagus and wash well. If very sandy, let soak
for a few minutes in cold water, agitating slightly. Drain, rinse
and repeat if necessary. Wrap in paper towels and set aside.
Cut each bell pepper half into quarters and set aside. Prepare
yellow squash and zucchini; set aside. Wipe mushrooms with damp
paper towel, trim stem ends and cut each in half. Trim and discard
ends from green onions. Rinse well and pat dry.
Whisk together 2 tablespoons olive oil with balsamic vinegar, ½
teaspoon salt and a little pepper; set aside. Brush vegetables with
remaining olive oil and sprinkle with remaining salt and pepper.
Prepare charcoal or gas grill for medium-high heat, or preheat
ridged grill pan for 5 minutes on medium-high. Working in batches,
grill vegetables until tender and lightly charred all over, about 8
to 10 minutes for bell peppers, yellow squash and zucchini; 5 to 10
minutes for asparagus; 5 to 7 minutes for mushrooms; and 4 to 5
minutes for green onions.
Arrange on platter, sprinkle with herbs and drizzle with dressing.
Serve warm or at room temperature.
Makes 6 to 8 servings