it's not fair, is it?
i stumbled upon this in the cookbook above. simple, but truly stellar. i make these ALL the time. don't let the long list of ingredients throw you. this recipe just gives you options, but you can adapt with just about any number of veggies--and that vinaigrette? yowza. serve these veggies alongside anything and you'll be shocked at how people go back for seconds...and thirds...and...
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 (these might be my favorite)
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
place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). (i use my le creuset grill pan.)
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:
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
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.
arrange the vegetables on a platter.
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, you can't lose.