Tuesday, April 19, 2011


Spring, Summer, and Farmers Markets. They just go together. As I perused the aisles these vegetables were screaming "grill me". What makes this special is the herbaceous vinaigrette that is drizzled on top. You can serve the vegetables right off the grill or at room temperature which makes it great for entertaining.

                                                                GRILLED VEGETABLES

3 red bell peppers, seeded and sliced lengthwise into 2" strips
3 yellow squash (about 1 lb.), sliced  lengthwise into 1/2 " thick rectangles
3 zucchini (about 12oz.), sliced lengthwise into 1/2" thick rectangles
3 Japanese eggplants (about 12oz), sliced lengthwise into 1/2" thick rectangles
12 cremini mushrooms
1 bunch(1 pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 TBSP. olive oil
Salt and freshly ground black pepper
3 TBSP. balsamic vinegar
2 garlic cloves, minced
1 tsp. chopped fresh Italian parsley leaves
1 tsp. chopped fresh basil leaves
1/2 tsp. finely chopped fresh rosemary leaves

Prepare the barbecue to medium high heat. Brush the vegetables with 1/2 cup of olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred.

Meanwhile, whisk the remaining 2 TBSP. 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 grilled vegetables. Serve warm or at room temperature.

Makes 6 servings.

Recipe adapted from Giada De Laurentiis

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