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Grilled Vegetables



1/2 teaspoon finely chopped fresh rosemary leaves
12 cremini mushrooms
3 zucchini , sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant sliced lengthwise into 1/2-inch-thick rectangles
3 yellow squash sliced lengthwise into 1/2-inch-thick rectangles
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
3 red bell peppers, seeded and halved



Place a grill pan over medium-high heat or prepare the barbecue .
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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