Great Grilled Vegetables!
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick slices
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick slices
2 eggplants, sliced lengthwise into 1/2-inch-thick slices
4 portabello mushrooms
1 bunch (1-pound) asparagus, trimmed
2 Vidalia Onions, cut in slices (keep the rings together in each slice)
½ cup fat free Italian salad dressing
2 teaspoons 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
½ teaspoon finely chopped fresh rosemary leaves
Prepare your vegetables by cleaning them and slicing them as described. Place them in a bowl and pour the salad dressing over all. (This can be done the night before, if desired.) Purchase an aluminum vegetable pan to grill the vegetables so that they do not slip through the grates of your grill. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Remove the vegetables from the marinade and 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 and mushrooms; 7 minutes for the yellow squash, zucchini, onion and eggplant; 4 minutes for the asparagus. 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 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. After the vegetablesare removed from the grill, drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.reat Grilled Vegetables! 3 red bell peppers, seeded and halved3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick slices3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick slices2 eggplants, sliced lengthwise into 1/2-inch-thick slices4 portabello mushrooms1 bunch (1-pound) asparagus, trimmed2 Vidalia Onions, cut in slices (keep the rings together in each slice)½ cup fat free Italian salad dressing2 teaspoons olive oilSalt and freshly ground black pepper3 tablespoons balsamic vinegar2 garlic cloves, minced1 teaspoon chopped fresh Italian parsley leaves1 teaspoon chopped fresh basil leaves½ teaspoon finely chopped fresh rosemary leaves Prepare your vegetables by cleaning them and slicing them as described. Place them in a bowl and pour the salad dressing over all. (This can be done the night before, if desired.)
Purchase an aluminum vegetable pan to grill the vegetables so that they do not slip through the grates of your grill. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Remove the vegetables from the marinade and 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 and mushrooms; 7 minutes for the yellow squash, zucchini, onion and eggplant; 4 minutes for the asparagus. 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 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. After the vegetables are removed from the grill, drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
