Name: Giada’s Grilled Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
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

Prep Time

15 min

Cook Time

25 min

Yields

6 servings

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

ingredients

red bell peppers, seeded and halved

yellow squash (about 1 lb total) , sliced lengthwise into ½-inch-thick rectangles

zucchini (about 12 oz total) , sliced lengthwise into ½-inch-thick rectangles

Japanese eggplant (12 oz total) , sliced lengthwise into ½-inch-thick rectangles

cremini mushrooms

bunch asparagus (1 lb) trimmed

green onions, roots cut off

cup olive oil, plus 2 Tbsp

Salt and freshly ground black pepper

Tbsp balsamic vinegar

cloves garlic, minced

tsp chopped fresh Italian parsley leaves

tsp chopped fresh basil leaves

tsp finely chopped rosemary leaves

Ingredient Substitution Guide

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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Giada’s Grilled Vegetables

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