Grilled Vegetables

INGREDIENTS

·   3 tablespoons balsamic vinegar

·   2 garlic cloves, minced

·   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 Japanese eggplant, sliced lengthwise into 1/2-inch-thick rectangles

·   12 shiitake mushrooms

·   1 lb asparagus, trimmed

·   1 teaspoon chopped fresh Italian parsley leaves

·   1 teaspoon chopped fresh basil leaves

·   1/2 teaspoon finely chopped fresh rosemary leaves

·   12 green onions, roots cut off

·   1/4 cup plus 2 tablespoons olive oil

·   Sea Salt

·   Black pepper

DIRECTIONS

1. Preheat the bottom plate of your Yedi Grill to 375F and set the cooking time to 10 minutes.

2.    Brush the vegetables with 1/4 cup of the oil to coat lightly.

3.    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.

4.    Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.

5.    Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.