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BBQ Vegetables with Balsamic and Olive Oil Appetizer

BBQ Vegetables with Balsamic and Olive Oil Appetizer


Ingredients

1 pound medium-thick asparagus

3 red bell peppers, cut in half, stemmed and seeded

2 yellow squash, cut diagonally into - to -inch slices

2 zucchini, cut diagonally into -inch slices

12 cremini mushrooms

12 green onions

About 4 tablespoons olive oil (divided)

2 tablespoons balsamic vinegar

teaspoon kosher salt (divided)

teaspoon pepper

1 teaspoon chopped fresh basil

1 teaspoon finely chopped fresh rosemary

Preparation

Snap off ends of asparagus and wash well. If very sandy, let soak for a few minutes in cold water, agitating slightly. Drain, rinse and repeat if necessary. Wrap in paper towels and set aside.

Cut each bell pepper half into quarters and set aside. Prepare yellow squash and zucchini; set aside. Wipe mushrooms with damp paper towel, trim stem ends and cut each in half. Trim and discard ends from green onions. Rinse well and pat dry.

Whisk together 2 tablespoons olive oil with balsamic vinegar, teaspoon salt and a little pepper; set aside. Brush vegetables with remaining olive oil and sprinkle with remaining salt and pepper.

Prepare charcoal or gas grill for medium-high heat, or preheat ridged grill pan for 5 minutes on medium-high. Working in batches, grill vegetables until tender and lightly charred all over, about 8 to 10 minutes for bell peppers, yellow squash and zucchini; 5 to 10 minutes for asparagus; 5 to 7 minutes for mushrooms; and 4 to 5 minutes for green onions.

Arrange on platter, sprinkle with herbs and drizzle with dressing. Serve warm or at room temperature.

Makes 6 to 8 servings

Tip: Take great care not to overcook the vegetables as they will dry out, so don't leave the grill when you are cooking and remove them as soon as they are done.
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BBQ Vegetables with Balsamic and Olive Oil Appetizer Rosemead