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Giada’s Grilled Vegetables

Giada's Grilled Vegetables
Prep Time
15 min
Cook Time
25 min
Yields
6 servings

The perfect side for a summer barbecue. Serve with burgers, steaks, or kabobs. 

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ingredients

3
red bell peppers, seeded and halved
3
yellow squash (about 1 lb total) , sliced lengthwise into ½-inch-thick rectangles
3
zucchini (about 12 oz total) , sliced lengthwise into ½-inch-thick rectangles
3
Japanese eggplant (12 oz total) , sliced lengthwise into ½-inch-thick rectangles
12
cremini mushrooms
1
bunch asparagus (1 lb) trimmed
12
green onions, roots cut off
¼
cup olive oil, plus 2 Tbsp
Salt and freshly ground black pepper
3
Tbsp balsamic vinegar
2
cloves garlic, minced
1
tsp chopped fresh Italian parsley leaves
1
tsp chopped fresh basil leaves
½
tsp finely chopped rosemary leaves
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directions

Step 1

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. 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; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. 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.

Step 2

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

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