Food Blogs

Giada’s Grilled Vegetables Recipe

Name: GRILLED VEGETABLES
Yield: 6
Ingredients: 3 red bell peppers (seeded and quartered); 3 yellow squash (cut into ½-inch-thick rounds, 1 pound); 3 zucchini (cut into ½-inch-thick rounds, 12 ounces); 3 Japanese eggplants (cut into ½-inch-thick rounds, 12 ounces); 12 cremini mushrooms or button mushrooms; 1 bunch of asparagus (trimmed, about 1 pound); 12 green onions (trimmed); cup ¼plus 2 tablespoons olive oil; 1 teaspoons ½salt (plus more to taste); 1 teaspoons ½freshly ground black pepper (plus more to taste); 3 tablespoons balsamic vinegar; 1 garlic clove (minced); 1 teaspoon chopped fresh flat-leaf parsley; 1 teaspoon chopped fresh basil; teaspoon ½finely chopped fresh rosemary

1 year ago

April 22, 2023

Giada De Laurentiis Fanclub

GRILLED VEGETABLES

Not only do these veggies look and taste great, but they cook quickly, there’s no mess, you can serve them at any temperature, and you can make them ahead of time. Plus, the leftovers can be used on sandwiches or in salads, as condiments or side dishes.

Servings

MetricUS Imperial

Ingredients

3 red bell peppers seeded and quartered
3 yellow squash cut into ½-inch-thick rounds, 1 pound
3 Zucchini cut into ½-inch-thick rounds, 12 ounces
3 Japanese eggplants cut into ½-inch-thick rounds, 12 ounces
12 cremini mushrooms or button mushrooms
1 Bunch of asparagus trimmed, about 1 pound
12 green onions trimmed
cup ¼plus 2 tablespoons olive oil
1 teaspoons ½salt plus more to taste
1 teaspoons ½freshly ground black pepper plus more to taste
3 tablespoons balsamic vinegar
1 Garlic Clove minced
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil
teaspoon ½finely chopped fresh rosemary

Servings

MetricUS Imperial

Ingredients

3 red bell peppers seeded and quartered
3 yellow squash cut into ½-inch-thick rounds, 1 pound
3 Zucchini cut into ½-inch-thick rounds, 12 ounces
3 Japanese eggplants cut into ½-inch-thick rounds, 12 ounces
12 cremini mushrooms or button mushrooms
1 Bunch of asparagus trimmed, about 1 pound
12 green onions trimmed
cup ¼plus 2 tablespoons olive oil
1 teaspoons ½salt plus more to taste
1 teaspoons ½freshly ground black pepper plus more to taste
3 tablespoons balsamic vinegar
1 Garlic Clove minced
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil
teaspoon ½finely chopped fresh rosemary

Instructions

Prepare a Charcoal or gas grill for medium-high heat, or preheat a ridged grill pan over a medium-high flame. Brush the vegetables with ¼ cup of the oil to coat lightly. Sprinkle the vegetables with 1 teaspoon each of salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 12 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter.
In a small bowl, whisk the vinegar, garlic, parsley, basil, rosemary, the remaining 2 tablespoons of oil, and ½ teaspoon each of salt and pepper to blend. Season with more salt and pepper to taste. Drizzle the dressing over the vegetables, and serve warm or at room temperature.