Grilled Veggies

3

red bell peppers, seeded and halved

3

yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles

3

zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

3

Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles

12

cremini mushrooms

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

Tbs

balsamic vinegar

2

garlic cloves, minced

1

tsp

chopped fresh Italian parsley leaves

1

tsp

chopped fresh basil leaves

1/2

tsp

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.

Servings: 6

Nutrition Facts

Serving size: 1/6 of a recipe (11.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

172.69

Calories From Fat (49%)

85.44

% Daily Value

Total Fat 9.68g

15%

Saturated Fat 1.35g

7%

Cholesterol 0mg

0%

Sodium 23.05mg

<1%

Potassium 743.88mg

21%

Total Carbohydrates 19.25g

6%

Fiber 6.16g

25%

Sugar 8.91g

 

Protein 4.9g

10%

Source

Author: Recipe courtesy Giada De Laurentiis