People tend to think of meat as lord of the grill, but summer’s bounty of fresh veggies is here to prove otherwise. This recipe is a healthy, amazingly tasty, and easy-to-make alternative to carnivorous dishes. Bring a platter of it to a barbecue and watch friends dive in.
3 red bell peppers, seeded and halved
3 yellow squash, sliced lengthwise to ½ inch thick
3 zucchini, sliced lengthwise to ½ inch thick
3 medium eggplants, sliced lengthwise to ½ inch thick
1 bunch asparagus, trimmed
1 cup button mushrooms, stems trimmed and sliced in half
12 onions, peeled and sliced lengthwise to ½ inch thick
¼ cup plus 2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 tsp. chopped fresh basil
1 tsp. chopped fresh rosemary leaves
Salt and pepper to taste
Set the grill on medium heat.
While it preps, make the dressing: Mix 2 tbsp. oil, vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste.
Brush the vegetables with ¼ cup of the oil and season with salt and pepper.
Grill the veggies in batches until tender and lightly charred. Arrange all on a platter.
Sprinkle the herb mixture over the vegetables and serve hot or at room temperature.