Italian Grilled Vegetables

This is an adapted recipe from Giada de Laurentis. I made last week for a rotation dinner. It made a huge batch, so either reduce the quantity of the vegetables or enjoy the next night or two.

3 red bell peppers, seeded and cut into thin slices
2 yellow squash, sliced lengthwise into 1/2" strips
3 zucchini, sliced lengthwise into 1/2" strips
2 eggplant, sliced lengthwise into 1/2" strips
24 Cremini mushrooms, keep whole unless very large
1 bunch asparagus, trimmed
1 bunch green onions, roots cut off
1/4 cup + 2 T olive oil
Salt and freshly ground pepper
3 T balsamic vinegar
2 garlic cloves, minced
1 t. parsley
1/2 t. finely chopped rosemary

Heat the oven to 450 degrees.

Brush the vegetables with oil and sprinkle with salt and pepper.

Place the vegetables in baking pans and as one layer as follows, as they all have different cooking times:

- Red bell peppers in one pan - these take about 8 to 10 minutes
- Yellow squash, zucchini, mushrooms, and eggplant - these take about 7 minutes
- Asparagus and green onions - these take about 4-5 minutes

I started the bell peppers in the oven and added the other pans, each one, a few minutes later.

Whisk olive oil, balsamic vinegar, garlic, herbs in a bowl to blend. Add salt and pepper to taste.

Drizzle over the vegetables and serve warm or at room temperature.

Note: I mis-read the ingredients and used more olive oil than needed for the dressing, so I added more balsamic vinegar.

This came out great, but doing it directly on a grill would be even better. Of course, you can use any type of vegetables. I'm thinking fennel, onions, other types of bell peppers, etc.