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BBQ Grilled Vegetables With Balsamic Vinegar

6 to 8 servings

• 1 pound medium-thick asparagus
• 3 red bell peppers, cut in half, stemmed and seeded
• 2 yellow summer squash, cut diagonally into 1/2-to 3/4-inch slices
• 2 zucchini, cut diagonally into 1/2-inch slices
• 12 cremini mushrooms
• 12 green onions
• About 4 tablespoons olive oil (divided use)
• 2 tablespoons balsamic vinegar
• 3/4 teaspoon kosher salt (divided use)
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon chopped fresh basil
• 1 teaspoon finely chopped fresh rosemary

Snap off ends of asparagus and wash well. Wrap in paper towels and set aside.

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

Whisk together 2 tablespoons olive oil with balsamic vinegar, 1/2 teaspoon salt and a little pepper; set aside. Brush vegetables with remaining olive oil and sprinkle with remaining salt and pepper.

Prepare a charcoal or gas grill for medium-high heat, or preheat a ridged grill pan for 5 minutes on medium-high. Working in batches, grill the 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 the vegetables on a platter, sprinkle with herbs and drizzle with dressing. Serve the vegetables warm or at room temperature.

(From “ Everyday Italian: 125 Simple and Delicious Recipes ” by Giada De Laurentiis, Clarkson Potter.)

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