Basic Grilled Vegetables
These vegetables are delicious in their simplicity. But if you prefer a little more tang, sprinkle them with a little flavored oil and vinegar.
INGREDIENTS | SERVES 8-12
2 bunches asparagus
16 ounces button mushrooms
Salt to taste
6 cubanelle peppers
¼ cup olive oil
Pepper to taste
Trim the bottoms off the asparagus. Cut thick stalks in half lengthwise. Slice the button mushrooms in half through the stem.
Cut the zucchini in half lengthwise, and then into ½" slices. Place on top of two layers of paper towels. Sprinkle lightly with salt. Let sit for 10 minutes. Flip over, sprinkle with salt and let sit for another 10 minutes.
Remove the stems and seeds from the peppers. Cut in half and make small cuts as needed in the bottom of the peppers so they will lie flat.
Cut the stems off the eggplants, then cut ½" slices along their length. Cut in half lengthwise if desired. Salt the same way as the zucchini, but let rest for 20 minutes on each side.
Place a griddle over medium-high heat on a stove top. Toss the asparagus and mushrooms in a tablespoon of olive oil separately. Sprinkle them lightly with salt and pepper. Brush the grill lightly with oil. Cook the asparagus for 2–4 minutes on each side. Place them on a warmed platter.
Cook the mushrooms for 2–4 minutes on each side and add them to the platter. Pat the eggplant and zucchini dry and place several slices on the pan. Cook for 4–6 minutes on each side. Place them on the platter.
Brush both sides of the peppers with oil. Place them on the pan skin side up. Grill for 2–4 minutes on each side. Sprinkle with salt and pepper and add to the platter. Keep the platter warm until ready to serve.