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Grilled Vegetables


  • 3 red bell pepper seeded and halved

  • 3 yellow Squash about 1 pound total, sliced lengthwise into 1/2-inch-thick rectangles

  • 3 Zucchinis about 12 ounces total, sliced lengthwise into 1/2-inch-thick rectangles

  • 3 Japanese Eggplants 12 ounces total, sliced lengthwise into 1/2-inch-thick rectangles

  • 12 cremini Mushrooms

  • 1 bunch asparagus trimmed

  • 12 green Onions roots cut off

  • 0.25 cup plus 2 tablespoons Olive Oil

  • salt and freshly ground black pepper

  • 3 tablespoons Balsamic vinegar

  • 2 Cloves Garlic minced

  • 1 teaspoon chopped fresh Italian Parsley leaves

  • 1 teaspoon chopped fresh basil leaf

  • 0.5 teaspoon finely chopped fresh Rosemary leaves


  • 1.

    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.

  • 2.

    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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