Grilled Vegetables

Ingredients:

• 3 Red bell peppers, seeded and halved
• 3 Yellow squash, sliced lengthwise into 1/2-inch-thick rectangles
• 3 Zucchini, sliced lengthwise into 1/2-inch-thick rectangles
• 3 Eggplant, sliced lengthwise into 1/2-inch-thick rectangles
• 2 (8oz) Mushrooms
• 1 Bunch Asparagus, trimmed
• 12 Green Onions, roots cut off
• 4 Roma tomatoes, cut into wedges
• 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
• Dash dried basil leaves
• Dash dried rosemary leaves
• *Add or omit to your preference

Directions:

1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
2. Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.
3. 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, tomatoes, and mushrooms; 4 minutes for the asparagus, garlic and green onions.
4. 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.
5. 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.
6. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.