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the low carb way

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Grilled Veggies

Posted by Solitary Dancer on May 22, 2008

Saw this on Food Network.  Looks like something that would be tasty.

Grilled Vegetables

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Al Fresco Dining

INGREDIENTS:

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, trimmedgrilled_vegetables
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

DIRECTIONS:

Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).

Brush the vegetables with 1/4 cup of the oil to coat lightly.

Sprinkle the vegetables with salt and pepper.

Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 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 key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill.

Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend.

Add salt and pepper to taste.

Drizzle the herb mixture over the vegetables.

Serve the vegetables, warm or at room temperature.

 

photo credit: Happy Foods

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