Grilled Vegetables

Directions

1. 1
   Watch how to make this recipe.
2. 2
   Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
3. 3
   Brush the vegetables with 1/4 cup of the oil to coat lightly.
4. 4
   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.
5. 5
   Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.
6. 6
   Add salt and pepper to taste.
7. 7
   Drizzle the herb mixture over the vegetables.
8. 8
   Serve the vegetables, warm or at room temperature.