Ingredients
3 bell peppers , of your choice, roughly 12 oz in total, seeded and halved
3 zucchinis, about 12 oz total, sliced lengthwise into ½-inch-thick rectangles
3 eggplants, about 12 oz total, sliced lengthwise into ½-inch-thick rectangles
12 oz shiitake mushrooms, or any brown mushrooms of your choice, preferably Portobello
8 oz asparagus, trimmed
12 oz red onions, halved or quartered depending on size
⅔ cup olive oil, divided
3 tbsp balsamic vinegar
2 garlic cloves, minced
1½ tsp dried basil leaves
1½ tsp dried thyme
1 tsp dried rosemary
cooking spray
salt and freshly ground black pepper, to taste
Preparation
Preheat your grill and grease it with cooking spray.
Combine vinegar, garlic, dried herbs, and ⅓ cup of oil. Whisk until evenly incorporated.
Season with salt and pepper. Adjust accordingly and set aside.
Brush the vegetables with the remaining oil and season with salt and pepper on all sides. Toss to evenly coat.
Working in batches, grill the vegetables anywhere from 5 to 10 minutes, depending on the vegetables, and until they are tender and lightly charred all over. 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.
Baste the vegetables with the prepared mixture on both sides while grilling.
Arrange the vegetables on a platter and serve immediately. This goes well with any steak, chicken, or roasted items, and a glass of red wine.
