Grilled Vegetables

INGREDIENTS

• 3 red bell peppers, seeded and halved
• 3 yellow squash (about 1 lb total), sliced lengthwise into ½-inch-thick rectangles
• 3 zucchini (about 12 oz total), sliced lengthwise into ½-inch-thick rectangles
• 3 Japanese eggplant (12 oz total), sliced lengthwise into ½-inch-thick rectangles
• 12 cremini mushrooms
• 1 bunch asparagus (1 lb) trimmed
• 12 green onions, roots cut off
• ¼ cup olive oil, plus 2 Tbsp
• Salt and freshly ground black pepper
• 3 Tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp chopped fresh Italian parsley leaves
• 1 tsp chopped fresh basil leaves
• ½ tsp finely chopped rosemary leaves

DIRECTIONS

1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with ¼ 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.