Grilled Vegetables

This is a great recipe for summer.  You can use any or all of the vegetables in the recipe.  I just happened to have zucchini, mushrooms and bell peppers around, so that's what I used.  You can easily vary the amounts to accommodate however many you are serving.  Also, you can serve this at any temperature, so you can make it ahead if you need to.

Grilled Vegetables

3 red or orange bell peppers, seeded and quartered
3 yellow squash, sliced lengthwise
3 zucchini, sliced lengthwise
12 button mushrooms
1 pound of asparagus, trimmed
12 green onions, trimmed
1/4 cup plus 2 tablespoons olive oil
salt, to taste
pepper, to taste
3 tablespoons balsamic vinegar
1 garlic clove, minced
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1/2 teaspoon finely chopped fresh rosemary

Preheat grill.  Brush the vegetables with 1/4 cup olive oil.  Sprinkle the vegetables with salt and pepper to taste.  Grill the vegetables until crisp tender and lightly charred all over, about 12 minutes for the peppers, 7 minutes for the yellow squash, zucchini, and mushrooms, and 4 minutes for the asparagus and green onions.  Cut the zucchini into 1/2 thick slices.  Toss in a serving dish.

In a small bowl, whisk the last five ingredients together with the 2 tablespoons of olive oil.  Add salt and pepper to taste.  Drizzle the dressing over the vegetables, and serve warm or at room temperature.

Serves 6.

Roasted Vegetables

I tried a new vegetable recipe tonight.  They smelled so good while they were baking.  I would do a couple of things differently next time.  The recipe called for the potatoes to be cut in 1- inch pieces.  They should be cut smaller in order for them to be done when the rest of the vegetables are done.  Also, the recipe definitely needed salt.

Herb Roasted Vegetables

1 red bell pepper, quartered, seeded, and cut into triangles
1 yellow bell pepper, quartered, seeded, and cut into triangles
2 medium-sized sweet onions, peeled and cut into 1-inch wedges
5 medium red potatoes, cut into 1/2-inch pieces
2 small zucchini squash, halved lengthwise and cut into 1-inch pieces
2 small yellow squash, halved lengthwise and cut into 1-inch pieces

Marinade

4-6 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons each fresh rosemary, thyme, and parsley, chopped, or 2 teaspoons each dried

Topping
1/2 cup Parmesan cheese, grated, optional

Place vegetables in a 9x13-inch roasting pan.  Combine marinade ingredients and toss with vegetables.  Let stand for up to 2 hours. Sprinkle with salt to taste and then bake, uncovered, at 400 degrees for 30 minutes, stirring 3 to 4 times.  Toss with Parmesan, if desired, and serve immediately.