Grilled Squash, Egg Plant And Asparagus Recipe

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

1. 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.
2. 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.
3. 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.