An array of balsamic & herb marinated vegetables grilled to perfection and topped with fresh basil and Parmesan cheese. Great served warm or at room temperature.
Author: Adapted from damndelicious Grilled Vegetable Platter
Ingredients
1lbasparagus, trimmed
1pintcherry tomatoes
6slender carrots, peeled and cut in half lengthwise
2yellow squashcut into planks
2zucchinicut into planks
8ozmushrooms
1large red peppercut into 4 sections
Balsamic Vinaigrette
1cupolive oil
8tablespoonsbalsamic vinegar
4tablespoonhoney
4tablespoonDijon mustard
6clovesgarlicminced
4tablespoonschopped fresh basil, divided
1 1/2tablespoonchopped fresh rosemary
1 1/2tablespoonminced fresh thyme
1 1/2tablespoonchopped parsley
Kosher salt and freshly ground black pepperto taste
Finish Vegetables
freshly grated Parmesan cheese, to taste
Instructions
In a medium bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, garlic, 2 tbsp basil, rosemary, thyme and parsley; season with salt and pepper, to taste.
Place zucchini and yellow Summer squash in a single layer in glass 13 x 9 pans. Place each of the remaining vegetables (with the exception of the cherry tomatoes) in its own resealable plastic bag. Reserve 1/4 cup of marinade. Divide the remaining marinade between the rest of the vegetables. Use a pastry brush for the zucchini and Summer squash and massage the bags of vegetables to coat evenly with marinade. Refrigerate overnight.
Preheat grill to medium high heat.
Thread mushrooms & tomatoes onto skewers for grilling. Use one (or more) disposable aluminum grill pan(s) for the remaining vegetables. Alternatively, you can use a grill basket. Cook, turning occasionally, until vegetables are lightly charred. Approximate cook time for each vegetable is: Carrots 15-20 minutes, Asparagus 12-15 minutes, Mushrooms 10-12 minutes, Bell Peppers - 10 minutes, Zucchini and Yellow Summer Squash - 8-10 minutes.
Arrange vegetables on platter, drizzle with with remaining marinade, the remaining 2 tablespoons of chopped basil and freshly grated Parmesan cheese. Can be served warm or at room temperature.
Notes
I made this 1 day in advance and then let it sit at room temperature for 90 minutes before topping with remaining marinade, basil and Parmesan.