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Summer Grilled Vegetables

Summer Grilled Vegetables

Grilled Vegetables


  • 3 red bell peppers, seeded and halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
  • 12 cremini mushrooms
  • 1 bunch (1-pound) asparagus, trimmed
  • 12 green onions, roots cut off
  • 1/4 cup plus 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon chopped fresh Italian parsley leaves
  • 1 teaspoon chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh rosemary leaves


1. Heat a grill pan over medium-high heat or fire up the barbecue to medium-high heat.

2. Lightly coat the vegetables with 1/4 cup of oil using a brush. Season the vegetables with salt and pepper to taste.

3. Grill the vegetables in batches until they are tender and have a light char, approximately 8 to 10 minutes for the bell peppers, 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms, and 4 minutes for the asparagus and green onions.

Be mindful not to move the vegetables around too often once they are on the grill to achieve those appealing grill marks.

4. While the vegetables are grilling, combine the remaining 2 tablespoons of oil, balsamic vinegar, minced garlic, chopped parsley, basil, and rosemary in a small bowl. Whisk until well blended. Season with salt and pepper to taste. 

5. Arrange the grilled vegetables on a platter for serving. Drizzle the herb mixture over the grilled vegetables. Serve the vegetables either warm or at room temperature.

Enjoy the enticing flavors and textures of these grilled vegetables!

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