Memorial Day Weekend – It’s the official kick-off to my favorite time of the year….SUMMER!
I love hanging with friends & family, being outdoors, grilling out, hanging at the beach or lake and just chillin.’ Here is one of my favorite recipes that is easy and a total crowd pleaser!
– 3 red bell peppers, seeded and halved
– 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
– 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
– 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
– 12 cremini mushrooms
– 1 bunch (1-pound) asparagus, trimmed
– 12 green onions, roots cut off
– 1/4 cup plus 2 tablespoons olive oil
– Salt and freshly ground black pepper
– 3 tablespoons balsamic vinegar
– 2 garlic cloves, minced
– 1 teaspoon chopped fresh Italian parsley leaves
– 1 teaspoon chopped fresh basil leaves
– 1/2 teaspoon finely chopped fresh rosemary leaves
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.
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.
Recipe and photo courtesy of Giada De Laurentiis.