Grilled Summer Vegetables

Reviewed: May 14, 2013
By eHealthIQ
Grilled Summer Vegetables

At your next Summer BBQ, think about grilling up some in season veggies as your side item. Healthy and yummy!
Grilled Summer Vegetables
( Makes 6 servings )

  • 3 zucchini sliced lengthwise into 1/2-inch-thick rectangles
  • 3 yellow squash sliced lengthwise into 1/2-inch-thick rectangles
  • 2 red bell peppers, seeded and halved
  • 2 green bell peppers, seeded and halved
  • 1 bunch asparagus, trimmed
  • 12 cremini mushrooms
  • 1/4 cup plus 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper
  • Slightly sprinkle with onion and garlic powder
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves

Directions

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 and mushrooms; 4 minutes for the asparagus. Arrange the vegetables on a platter.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables.

Modified and Adapted from The Food Network

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