Grilled vegetables for healthy summer barbecue

Veggies That Rule The Grill


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


To Make:

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.