Friday, March 9, 2012

Grilled Italian Seasoned Veggies

Here's a great idea for a side dish, grilled veggies. I just loved this recipe from Giada, man it smells soooo good. What I did was cut my veggies, add them to a large baggie and add the marinade for a few hours, then grilled them. Be sure to watch them, you don't want them to cook too long or they'll be too soft.

Grilled Italian Seasoned Veggies
from Giada/Cooking Channel

Assorted cut veggies such as, summer squash, bell peppers, mushrooms, asparagus.
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

(Giada's 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, and mushrooms; 4 minutes for the asparagus. 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.

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Nichol said...

Yum!I can't wait for warmer weather so we can grill out again.

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