PAN GRILLED VEGGIES RECIPES

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 3 red bell peppers, seeded and halved; 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles; 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles; 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles; 12 cremini mushrooms; 1 bunch (1-pound) asparagus, trimmed; 12 green onions, roots cut off; 1/4 cup plus 2 tablespoons olive oil; Salt and freshly ground black pepper; 3 tablespoons balsamic vinegar; 2 garlic cloves, minced; 1 teaspoon chopped fresh Italian parsley leaves; 1 teaspoon chopped fresh basil leaves; 1/2 teaspoon finely chopped fresh rosemary leaves

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GRILLED VEGETABLES RECIPE | GIADA DE LAURENTIIS | FOOD NET…

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Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories side-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

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. 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. 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.
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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