Grilled Vegetables

Name: Grilled Vegetables
Yield: 6 side-dish servings
Ingredients: 3 red bell peppers, seeded and quartered; 3 yellow squash (1 pound), cut into 1/2-inch-thick rounds; 3 zucchini (12 ounces), cut into 1/2-inch-thick rounds; 3 Japanese eggplants (12 ounces), cut into 1/2-inch-thick rounds; 12 cremini mushrooms or button mushrooms; 1 bunch of asparagus (about 1 pound), trimmed; 12 green onions, trimmed; 1/4 cup plus 2 tablespoons olive oil; 1 1/2 teaspoons salt, plus more to taste; 1 1/2 teaspoons freshly ground black pepper, plus more to taste; 3 tablespoons balsamic vinegar; 1 garlic clove, minced; 1 teaspoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh basil; 1/2 teaspoon finely chopped fresh rosemary

December 9, 2011

Not only do these veggies look and taste great, but they cook quickly, there’s no mess, you can serve them at any temperature, and you can make them ahead of time. Plus, the leftovers can be used on sandwiches or in salads, as condiments or side dishes.

Recipe information

Yield
6 side-dish servings

Ingredients

3 red bell peppers, seeded and quartered

3 yellow squash (1 pound), cut into 1/2-inch-thick rounds

3 zucchini (12 ounces), cut into 1/2-inch-thick rounds

3 Japanese eggplants (12 ounces), cut into 1/2-inch-thick rounds

12 cremini mushrooms or button mushrooms

1 bunch of asparagus (about 1 pound), trimmed

12 green onions, trimmed

1/4 cup plus 2 tablespoons olive oil

1 1/2 teaspoons salt, plus more to taste

1 1/2 teaspoons freshly ground black pepper, plus more to taste

3 tablespoons balsamic vinegar

1 garlic clove, minced

1 teaspoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh basil

1/2 teaspoon finely chopped fresh rosemary

Preparation

Step 1
Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with 1 teaspoon each of salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter.
Step 2
In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tablespoons of oil, and 1/2 teaspoon each of salt and pepper to blend. Season with more salt and pepper to taste. Drizzle the dressing over the vegetables, and serve warm or at room temperature.

Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

TagsItalian European Bell Pepper Vegetable Summer Squash Squash Eggplant Side Dinner Gluten Free Nut Free Vegetarian Dairy Free Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes