— Colourful, smoky, and perfectly charred vegetables bursting with fresh, savoury flavour.
Instructions
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.
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.
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.
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.
