Grilling Rub · Sicilian Lemon balsamic · Tuscan Herb olive oil · Vegetables ·Mar 26, 2024

Grilled Vegetables

Name: Grilled Vegetables
Ingredients: 3 red bell peppers, seeded and halved; 3 yellow squash, sliced lengthwise into 1/2 inch thick rectangles; 3 zucchini, sliced lengthwise into 1/2 inch thick rectangles; 3 Japanese eggplant, sliced lengthwise into 1/2 inch thick rectangles; 12 cremini mushrooms; 1 bunch asparagus, trimmed; 12 green onions, roots cut off; 1/4 cup plus 2 tablespoons Fustini's Tuscan Herb olive oil; Fustini's Grilling Rub spice blend; 4-5 tablespoons Fustini's Sicilian Lemon balsamic; 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

Submitted by Chef John Vander Jagt

Ingredients

3 red bell peppers, seeded and halved
3 yellow squash, sliced lengthwise into 1/2 inch thick rectangles
3 zucchini, sliced lengthwise into 1/2 inch thick rectangles
3 Japanese eggplant, sliced lengthwise into 1/2 inch thick rectangles
12 cremini mushrooms
1 bunch asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons Fustini's Tuscan Herb olive oil
Fustini's Grilling Rub spice blend
4-5 tablespoons Fustini's Sicilian Lemon balsamic
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 the grilling rub. 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.
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.

Grilled Vegetables