Get ready for barbecue season with this easy and delicious recipe for Grilled Vegetables courtesy of the Food Network. Yields 6 servings.
Place a grill pan over medium high heat or turn on your barbecue to medium-high. Cut 3 red bell peppers in half. Gather 3 yellow squash, 3 zucchini, and 3 Japanese eggplant and slice them lengthwise into 1/2-inch-thick rectangles. Trim 1 pound of asparagus, cut the roots off 12 green onions, and clean 12 cremini mushrooms.
Add vegetables to a large dish and brush with 1/4 cup olive oil to coat and season with salt and pepper. Grill the vegetables until tender and lightly charred, about 8 to 10 minutes for the bell peppers; 7 minutes for the squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and onions.
Arrange the vegetables on a platter and drizzle with an herb mixture of 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, 2 cloves minced garlic, 1 teaspoon chopped Italian parsley, 1 teaspoon chopped basil, 1/2 teaspoon chopped rosemary, and salt and pepper to taste.