Grilled vegetables for healthy summer barbecue

Veggies That Rule The Grill

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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.

Ingredients:

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.