Vegetables on a Grill (Vegetable Grill Recipe)
This vegetables on a grill recipe will help guide you to making the best-grilled vegetables.
Ingredients
- 3 red bell peppers (seeded and halved).
- 3 yellow squash (of about 1 pound in total), sliced lengthwise into ½-inch-thick rectangles.
- 3 zucchini (of about 12 ounces in total), sliced lengthwise into ½-inch-thick rectangles.
- 3 Japanese eggplants, sliced lengthwise into ½-inch-thick rectangles, (12 ounces in total),
- 12 cremini mushrooms
- 1 bunch (1 pound) of asparagus (trimmed)
- 12 green onions (make sure the roots are cut off)
- ¼ cup of olive oil plus 2 tablespoons
- Salt
- Freshly ground black pepper
- 3 tbsp of balsamic vinegar
- 2 garlic cloves (minced)
- 1 tsp fresh Italian parsley leaves, chopped
- 1 tsp of chopped fresh basil leaves
- ½ tsp of fresh rosemary leaves, finely chopped
Instructions
- The first step you will need to take is to get a grill pan and place it over medium-high heat. Or, better still, you can prepare the barbecue, which should also be on medium-high heat.
- Then, you get the olive oil and the vegetables and proceed to rub the vegetables with ¼ cup of the oil, but you should make sure that this coating is done lightly.
- Afterward, you can now get the salt and pepper and spray the vegetables with them. I will also suggest you work in batches.
