Grilled Squash, Egg plant & Asparagus
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Ingredients
1.5 red bell peppers, seeded and halved
1.5 yellow bell peppers, seeds removed and cut in half
3 yellow squash 1 pound, sliced lengthwise into 1/2-inch-thick slices
- 3 zucchini 1 lbs sliced lengthwise into 1/2-inch-thick slices
- 3 Japanese eggplant sliced lengthwise into 1/2-inch-thick slices
- 12 cremini mushrooms
- 1 bunch asparagus, trimmed
- 12 green onions, roots cut off
- 1/4 c plus 2 additional tablespoons olive oil
- Himalayan Pink Salt and fresh ground black pepper
- 4 tbs balsamic vinegar
- 3 garlic cloves, minced
- 1 tsp chopped fresh Italian parsley leaves
- 1 tsp chopped fresh basil leaves
- 1/2 tsp finely chopped fresh rosemary leaves
Preparation
- Prepare the barbecue medium-high heat, Then brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with Himalayan pink salt and fresh ground pepper.
- Grill the vegetables in batches until tender and lightly charred about 8 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 Dressing
Meanwhile, whisk 4 tbs of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add Himalayan pink salt and fresh ground pepper to taste. Drizzle the herb dressing over the vegetables and serve.